Recipe courtesy of Tia Mowry
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Coconut Banana Pudding
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 5 ripe bananas
  • 1/2 cup plus 2 tablespoons agave 
  • 6 tablespoons cornstarch 
  • 1/4 teaspoon sea salt 
  • 6 large egg yolks 
  • Two 15-ounce cans coconut milk 
  • 12 vanilla wafers 
  • 1/2 cup coconut flakes, toasted 

Directions

Special equipment: four 10-ounce ramekins

In a food processor, puree 4 of the bananas until smooth, then set aside. In a large saucepan set over medium heat, whisk together the agave, cornstarch, salt, egg yolks and coconut milk until smooth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook, stirring constantly, until thick, about 10 minutes. To check for doneness, coat the back of a spoon with the pudding and run your finger down the center of the spoon. The pudding should hold a clear, clean line. Remove from the heat, then fold in the pureed banana. Refrigerate until cool, at least 2 hours or up to overnight. The pudding will continue to thicken as it cools.

Slice the remaining banana. Crumble 2 wafers into the bottom of four 10-ounce ramekins. Divide the pudding among the ramekins. Top each serving with banana slices, toasted coconut flakes and another crumbled wafer. 

Serve cold or at room temperature.

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