Banana and Coconut Breakfast Pudding

Banana and Coconut Breakfast Pudding
Banana and Coconut Breakfast Pudding
Breakfast
5 min

This recipe aligns with the American Cancer Society’s nutrition guidelines. For a lower calorie/fat option, use non-fat or low-fat yogurt.
ACS recommends a diet that emphasizes fruits and vegetables, whole grains, lean proteins, and limits red and processed meat, to help reduce the risk of cancer.

1
For the pudding layer, mash the banana until smooth and mix with the coconut flour to form a soft dough. Push half of this dough into a jar or glass.
2
Top with two tablespoons of coconut yoghurt and half a chopped banana, and repeat the process with the pudding layer and banana layer in a second jar or glass.
3
Sprinkle with the chopped pecans and coconut flakes and serve.

INGREDIENTS

-
2 persons
+
1 ripe Chiquita banana
4 tbsp coconut flour
4 tbsp coconut Greek style yoghurt
1 chiquita Banana, chopped
1 tbsp chopped pecans
1 tbsp coconut flakes
Banana and Coconut Breakfast Pudding
Nutritional values per person
280 kcal
10.7g
7.1g
42.8g
19.2g
10.1g
7.5g
0.1g

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