Banana pudding

Portions: 4 to 6

Preparation time: 15 minutes

Cooking time : 7 minutes

Chilling time : 60 minutes

Ingredients

• 5 ripe bananas
• 90 ml (6 tablespoons) sugar
• 250 ml (1 cup) coconut milk
• 500 ml (2 cups) almond milk
• 60 ml (4 tbsp) cornstarch
• 1 pinch salt
• 15 ml (1 tbsp) vanilla extract
• 250 ml (1 cup) almond powder
• 500 ml (2 cups) vegan whipped cream
• 125 ml (½ cup) pecans, crushed

Preparation

1. In a bowl, using a hand blender, purée 3 bananas, then add the sugar, coconut milk, almond milk, cornstarch and salt.
2. Cook the resulting mixture in a saucepan over medium heat, stirring constantly, for 5 to 6 minutes.
3. Add the almond powder and, continuing to stir, cook for a further 1 minute.
4. Pour the mixture into a non-stick or silicone mould.
5. Slice the remaining 2 bananas and arrange on top of the pudding.
6. Refrigerate for 60 minutes.
7. Serve with whipped cream and crushed pecans.