Banana-Rum Pudding
  • 2tablespoons cornstarch
  • Dash of kosher or sea salt
  • 3tablespoons coconut palm sugar, mild honey, or pure maple syrup
  • 1 egg yolk, lightly beaten
  • 3/4cup reduced fat (2 percent) milk
  • 1/2teaspoon vanilla extract
  • 2tablespoons dark rum
  • 1/3cup organic soft dried bananas, diced
  • 1/3cup slivered almonds, lightly toasted and roughly chopped
  1. In a saucepan, combine cornstarch, salt, and sugar. Stir in egg yolk. Gradually stir in milk until well combined. Turn to medium heat and bring to a boil, stirring constantly, for 2 minutes. Reduce heat and cook until a pudding-like consistency forms, 1–3 minutes more.
  2. Remove pan from heat and stir in vanilla and rum. Cool slightly, and then place plastic wrap directly on top of pudding (this keeps it from forming a film). Refrigerate for a few hours until cold. (If pudding becomes too stiff, whirl in a food processor until smooth.)
  3. Once cold, alternate pudding with bananas into four 2-ounce shot glasses, ending with pudding. Sprinkle with almonds.
Recipe Notes
Nutrition Facts
Banana-Rum Pudding
Amount Per Serving
Calories 269 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 54mg 18%
Sodium 75mg 3%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 269 cal, 8g fat (5g mono, 2g poly, 1g sat), 54mg chol, 6g protein, 43g carb, 4g fiber, 75mg sodium


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