Peanut Butter Banana Pudding Parfait

DESCRIPTION

INGREDIENTS

Pudding

• 2 ripe bananas
• 240ml almond milk
• 1 tbsp cornstarch
• 1 tbsp natural peanut butter
• 1/4 tsp vanilla extract
• 2 tbsp monk fruit erythritol sweetener

Whipped coconut yogurt

• 250ml plain coconut yogurt
• 2 tbsp monk fruit erythritol sweetener

• 2 tbsp roasted peanuts, crushed
• 1 ripe banana, sliced

INSTRUCTIONS

Peanut butter banana pudding

1. In a saucepan, combine milk and cornstarch. Stir and cook over medium heat until thickened.
2. Turn off the heat and stir in peanut butter and vanilla extract. Let cool slightly.
3. Transfer cooled milk mixture to a blender with 2 bananas. Blend until smooth. Cover and chill in fridge for at least 1 hour.

Whipped coconut yogurt

4. When ready to serve parfait, make your whipped coconut yogurt. Add coconut yogurt and monkfruit erythritol sweetener to a mixing bowl. Using an electric mixer, mix until sweetener is dissolved and mixture is light and fluffy, about 3-4 minutes.

Assemble

2. Carefully spoon layers of individual components into serving glasses in the following order: peanut butter banana pudding, crushed peanuts, banana slices, whipped coconut yogurt, banana pudding. Finally, top with a dollop of whipped coconut yogurt, crushed peanuts and a few slices of banana. Serve immediately or store, covered, in refrigerator for up to 2 days. Enjoy!

NOTES

• I used almond milk but you can use any milk you like.
• Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
• When whipping the yogurt, make sure the mixing bowl, yogurt and whisk are as cold as possible for best results!

© Chloe Ting Recipes – https://chloeting.com/recipes/peanut-butter-banana-pudding-parfait