How to make
I heated the coconut milk. During this time I beat the yolks and mashed the banana with them. I grated the peel of the lemon and added the flour, while stirring well.
In a slow stream, I poured the milk over the eggs and placed the mixture onto low heat, while stirring at all times, until it thickened.
I poured it into bowls and cooled it for a few hours before consumption. For an even more intense lemon flavor, I squeezed the lemon juice when the cream cooled. My pudding is made without sweetener.
The sweetness comes only from the banana, but I do not like anything that's too sweet. Add whatever sweetener you like (without refined sugar).
The healthy lemon and banana pudding is ready.
