Peanut Butter Banana Pudding
Ingredients
- 2 13.5 oz. cans full fat coconut milk
- 1/2 cup peanut butter*
- 1/2 cup pure maple syrup*
- 3 bananas
- 1 T pure vanilla extract*
- dark chocolate (optional)
Instructions
- To make it easier to separate coconut cream from liquid, refrigerate cans overnight. Do not shake cans.
- Place 3 bananas in blender and mix until smooth (can add 1/4c water if needed).
- Separate cream from the liquid in both cans of coconut milk. Save coconut water to use in smoothies or freeze it in an ice cube tray for refreshing summer drinks!
- Combine pureed bananas + 2 cans of coconut milk (discard the liquid in the can) + 1/2c peanut butter + 1/2c maple syrup in a small sauce pan. Heat over med-low heat, whisking until completely smooth.
- Once mixture begins to bubble remove from heat and add 1T vanilla.
- Mix and store in a container in refrigerator until set.
- Grate or rough chop dark chocolate bar. (optional)
- Serve cold, option to sprinkle with dark chocolate.
Notes
*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.