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1 package Foodstirs Organic Sweet Tooth Sugar Cookie Mix
1 tablespoon ground flax seed
3 tablespoons water
12 tablespoons natural butter substitute, cold
1 can coconut milk
1 1/3 cup unsweetened almond milk
1/3 cup cane sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/8 tsp of salt
4 ripe bananas, cut into slices
For Coconut Cream Topping:
2 cans full fat coconut milk (chilled in the fridge overnight or one hour in the freezer)
1/3 cup powdered sugar
1-4 tablespoons coconut flour (added 1 tbsp at a time)
1 tbsp vanilla extract
Mix ground flax seed with 3 tablespoons of water in a small bowl; refrigerate for 15-20 minutes, until a thick substance forms.
Beat butter substitute until creamy then blend in flax mixture. Add dry Organic Sweet Tooth Sugar Cookie Mix and blend until fully incorporated.
Gather dough into a ball and flatten to a disc. Wrap dough in plastic wrap and freeze for 20 minutes, or until dough is firm enough to roll. Preheat oven to 350 degrees.
While dough is firming, mix the cornstarch, cane sugar and salt in a saucepan. Whisk in 1/2 cup of the almond milk until a smooth paste forms, then stir in remaining almond milk and coconut milk.
Cook on medium high. constantly whisking until the mixture bubbles and begins to thicken. Turn down heat and simmer one minute more. Remove from heat and stir in vanilla extract. Set aside to cool.
Remove dough from freezer and form into 1" balls, placed 2" apart on a non-stick or parchment lined cookie sheet. Flatten each cookie slightly with your thumb then bake for 10-12 minutes or until edges are slightly browned. Transfer to a wire tray to cool completely.
While the cookies cool, prepare the coconut whipped cream. Open the chilled cans of coconut milk, drain off the clear liquid and transfer the cream to a large bowl. Using a spatula, scrape out all of the cream from the cans.
Whisk the cream using a hand mixer until it becomes thick and fluffy. Add the vanilla, then slowly beat in the powdered sugar and coconut flour 1 tbsp at a time.
To assemble the Banana Pudding, place sugar cookies at the bottom of a glass baking pan, or individual serving-size dishes. Follow with a layer of sliced bananas then finally a thick layer of the pudding mixture. You should have enough to do two layers of each ingredient, ending with a pudding layer on top.
Cover the pudding with plastic wrap and chill for 2-3 hours. Top with coconut cream, banana slices and cookie bits if desired.
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