This one will be your life-changing best dessert you’ve ever had. It is incredibly tasty while being gluten-free and paleo-friendly!
This recipe is not hard to make and it serves approximately 15 people. Great to make when having friends over.
Ingredients:
* 5 banana’s, sliced
* 1/2 cup walnuts, chopped
* 28 gluten-free vanilla cookies
For the pudding:
* 3 whole eggs
* 1 egg yolk
* 27 ounces coconut milk
* 1/4 cup maple syrup
* 1 tsp cinnamon
* 1 vanilla bean
* 2 tbsp arrowroot starch
* A pinch of salt
For the whipped cream:
* 2-3 cups chilled coconut cream
* 1 tbsp grade A maple syrup
Instructions:
1. In a medium-sized saucepan, combine coconut milk and vanilla bean. Heat milk to almost boiling and then reduce to low.
2. In a separate bowl, whisk eggs, arrowroot, cinnamon, maple syrup and salt until well-combined.
3. Temper egg mixture by slowly pouring heated milk into the bowl while whisking continuously.
4. Once all is well-combined, add this mixture back to the saucepan over medium-low heat.
5. Whisk continuously until mixture thickens and remove and let cool before placing in the fridge to chill completely about 1 hour.
6. In the meanwhile, pour the two cans of coconut milk into a medium-sized bowl.
7. With a hand mixer, beat the cream until light and fluffy.
8. Add 1 tbsp maple syrup while beating cream. Set aside.
9. In the desired serving dish, layer ingredients in this order: pudding, cookies, bananas, whipped cream. Repeat this step until you’ve used all ingredients and whipped cream is the final topping.
10. Top with chopped walnuts and any remaining banana slices. Serve.
