- Level: Easy
- Total: 2 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 979
- Total Fat
- 63 g
- Saturated Fat
- 50 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 9 g
- Sugar
- 56 g
- Protein
- 11 g
- Cholesterol
- 277 mg
- Sodium
- 219 mg
- Level: Easy
- Total: 2 hr 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 979
- Total Fat
- 63 g
- Saturated Fat
- 50 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 9 g
- Sugar
- 56 g
- Protein
- 11 g
- Cholesterol
- 277 mg
- Sodium
- 219 mg
Ingredients
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Directions
Special equipment:
four 10-ounce ramekins- In a food processor, puree 4 of the bananas until smooth, then set aside. In a large saucepan set over medium heat, whisk together the agave, cornstarch, salt, egg yolks and coconut milk until smooth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook, stirring constantly, until thick, about 10 minutes. To check for doneness, coat the back of a spoon with the pudding and run your finger down the center of the spoon. The pudding should hold a clear, clean line. Remove from the heat, then fold in the pureed banana. Refrigerate until cool, at least 2 hours or up to overnight. The pudding will continue to thicken as it cools.
- Slice the remaining banana. Crumble 2 wafers into the bottom of four 10-ounce ramekins. Divide the pudding among the ramekins. Top each serving with banana slices, toasted coconut flakes and another crumbled wafer.
- Serve cold or at room temperature.
