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.
Divide sliced bananas between 8 serving bowls and pour pudding over top.
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
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.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 335 calories;18.7 g fat;
39.1 g carbohydrates;
4.2 g protein;
169 mg cholesterol;
396 mg sodium.