A light, guilt and gluten free banana pudding made with fresh ingredients and topped with crushed nuts, coconut whipped topping, mint and bananas slices.
- In a medium pot over medium heat, whisk together honey and coconut milk, bring to a simmer.
- In a medium bowl, whisk egg yolks until fluffy. Temper egg yolks by whisking a little of the warm coconut mixture at a time. Once tempered, whisk yolk mixture into the pot and return to the stove.
- Bring to a simmer and whisk in diluted arrowroot starch. Pudding should thicken immediately. Once thickened fold in bananas puree and refrigerate overnight.
- To serve, layer pudding with whip topping, banana slices and crushed nuts. Garnish with mint sprigs before serving.
Tip: Allergic to nuts but would like a nice crunchy topping? Try dried bananas slices or gluten free granola.
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