A creamy chocolate parfait topped with coconut cream and banana.
Serves: 4 - 8oz servings
Ingredients
1 medium banana, ripe, mashed
1 can full fat coconut milk refrigerated for 24 - 48 hours (only use the coconut meat from the top of the can 5.5oz)
¼ tsp. vanilla extract
½ tsp Stevia
1 1.4 oz Jello instant chocolate pudding, sugar free
2 cups non-fat milk
½ tub Cool Whip Fat Free (12 tbsp.)
4 8oz glasses
Optional Toppings:
Toasted Coconut, Chocolate Curls
Instructions
Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.
In a small bowl add banana and the fat of the coconut milk. Discard coconut milk or save for another use. Add vanilla extract and stevia. Mix until combined. Place in refrigerator until ready to use.
In a medium bowl add chocolate pudding and milk. Whisk until thick, about 5 minutes. Carefully fold in Cool Whip until no more streaks are in the chocolate.
Evenly divide the chocolate pudding in 4 8 oz glasses. Top with coconut banana cream.