Unlike hard, dry banana chips, Made in Nature dried bananas have a lovely, pliable texture. If you can’t find soft dried bananas, you can use banana chips; reconstitute by combining in a pan with water to cover. Bring to a boil, reduce heat to low, and simmer for 15–25 minutes; drain and chop before using. If you’re lactose intolerant, substitute light coconut milk for the dairy milk.
For a party, serve this dessert in shot glasses with demitasse spoons.
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Banana-Rum Pudding
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Ingredients
- 2 tablespoons cornstarch
- Dash of kosher or sea salt
- 3 tablespoons coconut palm sugar, mild honey, or pure maple syrup
- 1 egg yolk, lightly beaten
- 3/4 cup reduced fat (2 percent) milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons dark rum
- 1/3 cup organic soft dried bananas, diced
- 1/3 cup slivered almonds, lightly toasted and roughly chopped
Instructions
- In a saucepan, combine cornstarch, salt, and sugar. Stir in egg yolk. Gradually stir in milk until well combined. Turn to medium heat and bring to a boil, stirring constantly, for 2 minutes. Reduce heat and cook until a pudding-like consistency forms, 1–3 minutes more.
- Remove pan from heat and stir in vanilla and rum. Cool slightly, and then place plastic wrap directly on top of pudding (this keeps it from forming a film). Refrigerate for a few hours until cold. (If pudding becomes too stiff, whirl in a food processor until smooth.)
- Once cold, alternate pudding with bananas into four 2-ounce shot glasses, ending with pudding. Sprinkle with almonds.
Recipe Notes
Nutrition Facts
Banana-Rum Pudding
Amount Per Serving
Calories 269
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 54mg
18%
Sodium 75mg
3%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
16%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 269 cal, 8g fat (5g mono, 2g poly, 1g sat), 54mg chol, 6g protein, 43g carb, 4g fiber, 75mg sodium
Photo: Thinkstock
