Skinny Mini Banana Pudding (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 whole almonds
02 -
2 tablespoons cornstarch
03 -
Dash of Kosher or sea salt
04 -
3 tablespoons coconut palm sugar
05 -
1 egg yolk, slightly beaten
06 -
3/4 cup milk (1% or 2% recommended, or canned lite coconut milk)
07 -
1/2 teaspoon vanilla extract
08 -
2 bananas, thinly sliced
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Roast almonds for 12 minutes and allow them to cool. Once cooled, mince the almonds using a food processor or knife.
02 -
In a saucepan, mix cornstarch, salt, and sugar. Add the beaten egg yolk to the dry ingredients and gradually stir in milk. Stir until fully combined.
03 -
Heat the mixture over medium heat, stirring constantly. Continue stirring until the mixture thickens into a pudding-like consistency.
04 -
Remove the saucepan from heat and mix in the vanilla extract. While the pudding is still warm, alternate layers of pudding and sliced bananas in dessert dishes. Sprinkle minced almonds on top. Optionally, garnish with whipped topping.
# Notes:
01 -
For a dairy-free option, use canned lite coconut milk instead of regular milk.