Try this fresh and delicious banana pudding that uses coconut milk instead of cow’s milk!

You will need:

• 2 1/2 cups full-fat canned coconut milk
• 2 teaspoons vanilla extract, divided
• 3 bananas, sliced
• 1/4 cup arrowroot powder
• 1/3 cup honey
• 4 egg yolks
• 1/4 teaspoon salt
• Raspberry and lemon zest for garnish

Instructions:

1. Heat coconut milk and 1 teaspoon vanilla extract in a saucepan over medium heat. Whisk the coconut milk until it is simmering, not boiling.
2. Once the coconut milk is hot, remove the saucepan from heat and add the 3 sliced bananas, stirring until the bananas are coated.
3. Cover the saucepan and allow to sit at room temperature for 4 hours, infusing the milk with the banana flavor.
4. Once 4 hours has passed, remove the banana slices from the milk and discard.
5. Pour 1/2 a cup of the banana milk into a mixing bowl and add honey, egg yolks, salt and arrowroot powder. Whisk.
6. Reheat the remaining milk over medium heat, stirring until gently simmering.
7. Slowly drizzle the hot milk into the egg mixture while whisking rapidly to avoid curdling the eggs.
8. Pour the entire mixture back into the saucepan and heat over low-heat constantly stirring until the pudding thickens slightly about 3-4 minutes. Do not allow to boil or thicken too much.
9. Remove from heat and add remaining teaspoon of vanilla, stir.
10. Cool slightly and then chill the pudding in the fridge for at least 3 hours or until it’s firmed up.
11. To serve garnish with raspberry and lemon zest and enjoy!