This recipe was in my newest issue of Vegetarian Times. It seemed so simple and easy - and it was! The recipe called for coconut milk, but I used almond....which in turn made my pudding have a not-so-attractive brown tint to it. But, it still tasted yummy!
Makes 6 servings
1/3 cup pure cane sugar
1/4 cup cornstarch
1/8 tsp salt
3 cups milk (recipe called for Coconut, I used Almond)
1 1/2 tsp pure vanilla extract
3 ripe bananas, sliced
48 Nilla Wafers
Whipped Cream (optional)
1. In a medium saucepan over medium high heat, whisk together the sugar, cornstarch and salt. Slowly whisk in milk. Bring mixture to a boil and simmer until thickened, about five minutes, whisking constantly. Stir in vanilla and bananas. Remove from the heat.
2. Place 24 Nilla Wafers in the bottom of an 11x8 dish. Pour the hot pudding over the top making sure the bananas are submerged. Top the pudding with the remaining cookies. Cover with plastic wrap and allow to cool. Once at room temperature, move to the fridge to chill.
Nutrition Info (per serving): Calories: 258, Protein: 2g, Fiber: 2g, Sodium: 216mg, Carbs: 50g, Fat: 6g