Banana Cream Pie Pudding Cups

• Prep Time
  15 minutes 
• Chill Time 
  3-4 hours
• Makes
  4 Servings

Ingredients:

• 1 tbsp. corn starch

• 2 tbsp. almond milk
• 1 can coconut milk
• 1/3 cup Nuts ’N More Toffee Crunch Spread
• 2 ripe bananas, peeled & mashed
• 1 tbsp coconut or brown sugar
• 1/4 tsp. turmeric powder
• 1/2 tsp. vanilla extract
• 1 tbsp. unsalted butter

 

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Directions:

1. Whisk together the corn starch and almond milk in a small bowl and set aside.

2. In a medium pot, combine coconut milk, Toffee Crunch Spread, mashed bananas, sugar & turmeric powder and whisk until smooth.
3. Bring to a simmer, then slowly pour in the corn starch mixture, whisking continuously.
4. Remove from heat and stir un the vanilla extract and butter until melted.
5. Once cool, pour the pudding into an air-tight container and refrigerate until you have a thick pudding-like texture, about 4 hours.
6. If you prefer a smoother pudding texture, add the mixture to a blender once cool and blend until smooth.
7. When ready to serve, divide among 4 glasses or jars and serve with vanilla wafer cookies and whipped cream.

 

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Macros:

Calories: 598

Carbs: 30

Fat: 45

Protein: 21