You know my love affair with Toasted Coconut goes waaaaay back. So I'm always looking for weight loss surgery friendly ways to enjoy it. Here's the latest...
This is the kind of yummy, old–fashioned dessert that cutie Guy Fieri would be served in some kitschy diner off the Interstate by a lady (wearing a hairnet) named Alice.
Shelly's Toasted Coconut Banana Pudding
2 Bananas, sliced
1 batch of Warm Toasted Coconut Custard (recipe below)
Layer 4 ramekins 3/4 the way full with bananas.
Top with layer of warm toasted coconut 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 Custard
2 Tablespoons of Bird's Custard Powder
2 cups Milk
2 Tablespoons Sugar Free Coconut Torani Syrup
1/2 cup Unsweetened Coconut, toasted
Mix powder 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 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.
Simple and sooooo good.
"Simplicity is the ultimate sophistication."