SERVINGS: 8
Cooking time: 45 minutes + 1 hour for cooling
Ingredients:
• 8 large ripe bananas
• 2 cups coconut milk
• 2 eggs
• ⅔ cup liquid stevia
• 2 tbsp corn starch
• 1 tbsp butter
• 1 ½ cup cream
• 2 tsp vanilla
• ½ tsp salt
• 7 oz gluten-free biscuit cookies
Cooking process:
- Preheat the oven to 180°C (356°F). Cover the baking sheet with parchment.
- Peel and lay out bananas and on a baking sheet. Bake for 15 minutes.
- Cut four bananas into large pieces. Lay out other bananas in a bowl, crush to puree.
- Pour the milk into the saucepan, add ⅓ cup of stevia. Bring to boil.
- In a bowl, mix the remaining stevia, starch, eggs, and salt. Beat by a mixer until uniformity. Pour into warmed milk and mix well.
- Boil the milk mass for another 2-3 minutes until thick, stirring slowly. Remove from fire.
- Add banana puree, vanilla, and butter. Stir until uniformity. Cool a saucepan with banana mass in cold water.
- Add whipped cream to the pudding, mix again.
- Lay out 1 tablespoon of pudding into ice-cream bowls, sprinkle with chopped cookies, then slices of banana, repeat layers. Decorate the top layer with cream and cookies. Leave in the fridge for 60 minutes for cooling.
Nutrients per one serving:
Calories: 235 | Fats: 18 g | Carbs: 4.9 g | Proteins: 28 g
