Sugar free Coconut banana pudding

Mercy T

By
@mercycooks

With all the talk of celebrities and type 2 diabetes I thought I would share a family favorite dessert. For my Type 2 sweet tooth I needed something luscious. By replacing milk and sugar I reduce the carb content massively without any one noticing. I have even found sugar-free vanilla wafers!

You can serve this all the time and no one will ever know you have trimmed it down!


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Comments:

Serves:

6 to 8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 c
splenda
3 Tbsp
corn starch
1/4 tsp
salt
1 1/4 c
unsweetened, unflavored almond milk
11/4 c
lite coconut milk
3/4 c
heavy cream
4 large
egg yolks
3 Tbsp
cold butter cubed
1 1/2 tsp
good vanilla extract
1 tsp
coconut flavoring
6
bananas sliced
1 box
sugar free vanilla wafers. murrays cookie company makes a good one
1 c
shredded coconut

Directions Step-By-Step

1
In a large sauce pan whisk together first 7 ingredients. Be sure to dissolve all corn starch into this mixture.
2
Cook over medium heat, whisking constantly, until the custard begins to thicken. When thickened enough to coat the back of a spoon add butter a few cubes at a time. Stirring until all butter is incorporated. Stir in half the coconut at this time as well.
3
Remove pan from heat and carefully stir flavorings into custard. Cool completely
4
In a 2 quart casserole dish pour 2 Tbs of cooled custard to coat the bottom. Layer wafers to cover bottom. Cover wafers with a layer of bananas. Just cover bananas with more custard.
5
Repeat layers until dish is filled. End with custard. Sprinkle remaining coconut over the top of dish.
6
Refrigerate for at least 2 hours before serving. Over night is even better.

Store any leftovers in the fridge.

About this Recipe

Course/Dish: Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: Southern
Other Tags: Quick & Easy, Healthy
Hashtag: #sugar-free