Remember my Toasted Coconut Banana Pudding from earlier this month. I made a Chocolate version... 'cause sometimes a girl's just got to have her chocolate.
Shelly's Chocolate Monkey Pudding
2 Bananas, sliced
1 batch of Warm Toasted Coconut Chocolate Custard (recipe below)
Layer 4 ramekins 3/4 the way full with bananas.
Top with layer of warm custard.
You can eat it warm or put them in the fridge to set up for 1/2 hour. I let them chill and topped them with a squirt of Sugar Free Land o Lakes Whipped Cream.
Shelly's Warm Toasted Coconut Chocolate Custard
2 Tablespoons of Bird's Custard Powder
2 Tablespoons Unsweetened Cocoa
2 cups Milk
2 Tablespoons Sugar Free Coconut Torani Syrup
1/2 cup Unsweetened Coconut, toasted
Mix powder and cocoa into a smooth paste with a little of the milk. Heat the remaining milk to almost boiling and pour onto the custard mixture. Return the mix to the pan, stir and heat till thickened (it will bubble).
Remove from heat and put sugar free syrup and toasted coconut in. You can eat this as is warm (my favorite) poured over slices of my 5 Minute Cakes, Crumbs and Protein Souffles or chill it and it will firm up like pudding.
Try these other "kind of like this" Eggface desserts:
Shelly's Chocolate Monkey Protein Souffle
Shelly's 5 Minute Sugar Free Banana Caramel Nut Cake
Shelly's Toasted Coconut Banana Pudding
Shelly's Strawberry Banana Trifle
Shelly's Pina Colada Pudding