We were at the lake this past weekend and it is the land of tempting treats and snacks, so I thought I would give you a great recipe that everyone will love and will still be beneficial for you!
Ingredients;
1 can of full fat coconut milk
2 large egg yolks
1 tsp vanilla extract
1 Tablespoon Coconut Oil
1 Tablespoon of honey almond butter ( I used Justins brand but you can use regular almond butter as well and add a 2 teaspoons of honey).
3 ripe bananas 1 regular banana
1/2 tsp of pumpkin spice
1/2 tsp cinnamon
Caramel:
1 packed cup palm sugar
1 packed cup palm sugar
1/2 cup coconut creamer
4 tablespoons grass-fed butter
Pinch salt
1 tablespoon vanilla extract
Directions For Caramel
Mix the sugar, creamer, butter and salt in a saucepan over medium-low heat. Cook while stirring gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Top over the pudding with sliced bananas.
Mix the sugar, creamer, butter and salt in a saucepan over medium-low heat. Cook while stirring gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Top over the pudding with sliced bananas.
Directions For Pudding:
Mix coconut milk, egg yolks, and vanilla together over medium heat. Stir constantly until mixture starts to thicken.
Remove from heat.
In a small frying pan, heat the coconut oil and almond butter over medium heat, and add slightly mashed bananas along with pumpkin spice and cinnamon. Cook until bananas begin to caramelize lightly.
Pour the coconut milk and bananas into a food processor or blender and mix until thick creamy and smooth.
Pour pudding into a bowl or pour into individual ramekins. Cover the pudding with Saran wrap and place in the refrigerator for at least 30 minutes or until completely cooled.
Remove from heat.
In a small frying pan, heat the coconut oil and almond butter over medium heat, and add slightly mashed bananas along with pumpkin spice and cinnamon. Cook until bananas begin to caramelize lightly.
Pour the coconut milk and bananas into a food processor or blender and mix until thick creamy and smooth.
Pour pudding into a bowl or pour into individual ramekins. Cover the pudding with Saran wrap and place in the refrigerator for at least 30 minutes or until completely cooled.
When ready to serve top with sliced bananas and caramel sauce.
*For added deliciousness top with candied pecans!
Enjoy!
Fit Chic
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