Banana Meringue Pudding

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Banana Meringue Pudding

This is a really light and fluffy dessert. For some variation add berries into the banana mix.

Serves 6-8

500 ml (2 cups) coconut milk – full cream

3 large bananas – very ripe

6 eggs – separated

½ tsp cinnamon

1 tsp pure vanilla or 1 vanilla pod – seeds only

1 tsp honey

Pre-heat oven to 150°C/300°F

Warm coconut milk on the stove being careful not to boil. Set aside.

In a food processor process peeled banana with the egg yolks, cinnamon and vanilla until completely smooth.

Add the warmed coconut milk and process until well mixed.

Whip the egg white with the honey until peaks form.

Pour the banana mixture into small oven-proof pudding dishes and top with the egg white.

Place the dishes into a deep baking dish and fill with warm water until it reaches half way up the pudding dishes.

Bake for 20 minutes or until the meringue has browned a little.

Place into the refrigerator and cool for a couple of hours before serving.

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