No Milk Banana Pudding

For those sensitive to milk, here's a nice banana pudding dessert that doesn't take very long to make

What you need:

• 2 cups unsweetened coconut milk (or use sweetened coconut milk and leave out the juice concentrate, below)
• 2 tbsp cornstarch
• 3 bananas, peeled and pureed
• 1/2 cup frozen apple juice concentrate, thawed
• 3 large eggs, separated

What you do:

• Place 1 1/2 cups of coconut milk into a saucepan over medium-high heat.
• Mix remaining 1/2 cup of coconut milk with the cornstarch; set aside.
• Once coconut milk is warm, whisk in the banana puree and the apple juice (if using) Bring to a simmer.
• Whisk the egg yolks with the cornstarch mixture, and then whisk into the simmering liquid.
• Continue simmering over medium heat until the pudding thickens, remove from heat.
• In a clean bowl, beat the egg whites until they hold a soft peak. Fold them into the pudding.
• Pour pudding into a bowl and serve or refrigerate for up to 3 days.

Makes about 4 cups

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