Peanut Butter Banana Pudding
13.5 oz. cans
full fat coconut milk
pure maple syrup*
pure vanilla extract*
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.
*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.