Infused Banana Pudding

INGREDIENTS:

• 2 cups canna milk (see #41cBlog for recipe)
• 3 tablespoons cornstarch
• Pinch of kosher salt
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 large bananas
• Box of nilla wafers
• 1 tablespoon cocoa powder (sweetened or unsweetened)
• 1/4 cup sliced almonds, toasted

INSTRUCTIONS:

1. Heat the canna milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat.
2. Meanwhile, whisk the cornstarch, salt, sugar, and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble approx. 1 to 2 minutes.
3. Whisk in the vanilla.
4. Transfer the mixture to a bowl and let cool, stirring occasionally.
5. Cut the bananas into thin slices.
6. Layer a few banana slices, a few pieces Nilla wafers, and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill for 4 hours or overnight.

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