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Banana Coconut Pudding
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Coconut Pudding

Recipe Tags: Pudding Recipes

Date Added: January 04, 2014

Ingredients:

1 Tablespoon Pear
1 Can Coconut Milk
2 Tablespoons Ginger
1/3 Cup Sugar (up to 6)
3 Unit Ripe Bananas
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Directions:

1. Garnish: 1 tablespoon chopped crystallized ginger, if desired In a small bowl, soften tapioca in warm water to cover 1 hour.

2. While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved.

3. Remove pan from heat and let mixture stand 10 minutes.

4. Drain tapioca. Peel bananas and quarter lengthwise.

5. Cut quarters into 1/2-inch pieces. Heat coconut milk mixture over low heat and gently stir in tapioca and bananas.

6. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool.

7. Divide pudding among six 3/4 cup ramekins and chill, covered, until cold.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Banana, Natural Sweeteners, Fructose Malabsorption allergies.
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