Grandmother Williams' Banana Pudding

Grandmother Williams’ Banana Pudding (Dairy Free Style)

1 c sugar

½ c flour

3 eggs

1 can coconut milk (light or regular)

1 tsp. vanilla extract

3-4 bananas, sliced

Combine the first 4 ingredients in a saucepan and whisk over medium heat until thickened. (About 10 minutes)  After the pudding is thickened (you can do this to whatever consistency that you like, but I usually do it so it’s thick enough to stand on its own in a pie) remove it from the heat and whisk in the vanilla extract.  After this I slice the bananas and stir them into the pudding.  Pour into a jar, container, or piecrust and cover with saran wrap so a skin doesn’t form.  It can be eaten hot or refrigerated!  

I think this pudding would be delicious with whipped coconut milk on top instead of whipped cream too!  I adapted the recipe from a recipe that my great grandmother made or banana pudding, but used coconut milk instead of evaporated milk and I can’t tell the difference!  I hope you like it as much as we do!  

Allergens: Gluten, Egg