Chocolate Coconut Banana Cream Parfait

• 13-2/3 ounces, weight Canned Full Fat Coconut Milk
• 1 whole Banana, Medium Size, Ripe, Mashed
• 1/4 teaspoons Vanilla Extract
• 1/2 teaspoons Stevia
• 1-1/2 ounce, weight Jello Chocolate Instant Pudding Mix
• 2 cups Non-fat Milk
• 12 Tablespoons Cool Whip Fat Free, Defrosted
• FOR THE OPTIONAL TOPPING:
• 1 Tablespoon Chocolate Curls
• 1 Tablespoon Coconut, Toasted

1. Refrigerate the full fat coconut milk for 24-48 hours. Do not shake the can. You'll use the cream/fat that solidifies at the top.
2. In a small bowl, add banana and the fat of the coconut milk. Discard coconut milk or save for another use. Add vanilla extract and stevia. Mix until combined. Place in refrigerator until ready to use.
3. In a medium bowl add chocolate pudding and milk. Whisk until thick, about 5 minutes. Carefully fold in Cool Whip until no more streaks are in the chocolate.
4. Evenly divide the chocolate pudding in four 8-ounce glasses. Top with coconut banana cream.
5. Refrigerate until ready to serve.
6. If desired, top with chocolate curls and toasted coconut.

milk, banana, ubc, stevia, weight jello, milk, chocolate curls, coconut

Taken from tastykitchen.com/recipes/desserts/chocolate-coconut-banana-cream-parfait/ (may not work)