When you eat this, remember it is a pudding. PUDDING. It's not an egg bake. So it's not going to have a firm texture. It's the texture of a baked pudding. Okay I think I got my point across. Now, if you like thick, fruity puddings, you will probably like this one. I loved it. Granted, I added some toasted coconut and toasted raw almonds on top to give it texture, but it was VERY good. I will be eating this for breakfast for the next few days and it will be great to take with me to school once it starts again in a few weeks. Love this.
2 cups coconut milk
1 can mashed pumpkin
1 ripe banana
cinnamon or pumpkin pie spice
salt
1 tbs. coconut oil, melted
3 tbs. almond meal
Preheat oven to 350. Heat coconut milk in a medium saucepan over medium-low heat. Add pumpkin and banana. Cook for a couple of minutes, mashing up banana (you can also use an immersion blender, which I did). Season to taste with cinnamon or pumpkin pie spice and salt.
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