sugar free coconut banana pudding

Name: Sugar free Coconut banana pudding
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup(s) splenda; 3 tablespoon(s) corn starch; 1/4 teaspoon(s) salt; 1 1/4 cup(s) unsweetened, unflavored almond milk; 11/4 cup(s) lite coconut milk; 3/4 cup(s) heavy cream; 4 large egg yolks; 3 tablespoon(s) cold butter cubed; 1 1/2 teaspoon(s) good vanilla extract; 1 teaspoon(s) coconut flavoring; 6 - bananas sliced; 1 box(es) sugar free vanilla wafers. murrays cookie company makes a good one; 1 cup(s) shredded coconut

(1 RATING)

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Mercy T

Savannah, GA

Updated on Mar 12, 2012

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!

Rate

prep time 30 Min

cook time 15 Min

method Stove Top

yield 6 to 8

Ingredients

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

How To Make sugar free coconut banana pudding

Step 1

In a large sauce pan whisk together first 7 ingredients. Be sure to dissolve all corn starch into this mixture.

Step 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.
Step 3

Remove pan from heat and carefully stir flavorings into custard. Cool completely
Step 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.
Step 5

Repeat layers until dish is filled. End with custard. Sprinkle remaining coconut over the top of dish.
Step 6

Refrigerate for at least 2 hours before serving. Over night is even better. Store any leftovers in the fridge.
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