Banana Coconut Pudding or Pie Filling

1. Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.

2. Divide sliced bananas between 8 serving bowls and pour pudding over top.

Cook's Notes:

If after cooking this pudding does not thicken to your liking, there's an easy fix. Simply stir in about 1/2 cup chia seeds. It will thicken fast, and continue to the longer it sits in the
refrigerator.

Margarine can be substituted for butter if desired.

Try topping pudding with nutmeg, toasted coconut, crumbled graham crackers, or a non-dairy topping.

If desired, you can crumble graham crackers in bowls before serving.