Princess Pudding (dairy, egg, soy, nut, added sugar free)

• 12 oz pineapple juice

• 1/2 cup yellow cornmeal

• 1 15 oz can full-fat coconut milk

• 1 banana, not overripe

• 1 teaspoon vanilla extract

• scant 1/4 teaspoon Himalayan Pink Salt

Open the can of coconut milk, and separate the cream from the coconut water. Place the cream in the bowl of a blender or a food processor, and set aside.

Place the coconut water in a medium-sized sauce pot with the pineapple juice and salt, this should come to approximately 2 1/2 cups of liquid, total. Bring to a boil over medium-low heat before gradually whisking the cornmeal into the pot, being careful to avoid lumps. Allow the cornmeal to cook over the heat for a few minutes while whisking vigorously to keep it from burning to the pan. Once the cornmeal is cooked, remove from the heat, and set aside.

Add the banana and vanilla extract to the coconut cream in the blender or food processor bowl, and blend together until smooth. Carefully add the hot cornmeal to the mixture, and process again until all of the ingredients are blended together well.

Pour into a food storage container, or portion into pudding cups, cover, and refrigerate until the pudding is completely chilled and set. Serve cold, preferably topped with non-dairy whipped topping.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie