Not every pudding is made equal, as this banana and date pudding is packed full of the most delicious spices. And if that weren't reason enough to try this recipe, it's also topped with a date caramel with homemade cinnamon almonds.
Ingredients 4 Portions
- 30 gCornstarch
- 70 gCane sugar
- 500 mlCoconut milk
- 2 Bananas
- 50 gCoconut cream
- 2 Dates, pitted
- 1 tsp.Bourbon Vanilla Sugar
- 0.25 tsp.Cinnamon, Ground
- 1 pinchSea Salt, Coarse
- 90 gDates, pitted
- 150 mlWater
- 100 gAlmonds
- 1 tsp.Coconut oil
- 1 tsp.Cinnamon, Ground
To make the banana and date pudding: Mix the cornstarch with the cane sugar and add to a small pan. Use a whisk to gradually add the coconut milk to the dry ingredients then bring to the boil.
Simmer for 10 minutes over a medium heat until the mixture has a pudding-like consistency.
Preheat the oven to 180°C (356°F).
Mix the almonds with the coconut oil and ground cinnamon and bake for 10 minutes at 180°C (356°F) using the conventional oven setting until crispy.
To make the caramel: Mix the dates with the water and use a hand blender to blend until smooth.
Finely blend the pudding with the bananas and dates and mix in the spices.
Fill the glasses with the finished pudding, top with the date caramel and the cinnamon almonds and enjoy.
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