Banana Pudding with Coconut Truffles and Beflesh Carob

Preparation

Step 1: Prepare the base — silky pudding

In a small saucepan, mix the milk with the egg yolk until fully combined.

Blend the banana into a smooth purée and add it to the milk mixture.

Place the saucepan over low heat.

Dissolve the cornstarch in a small amount of cold water. Once the milk mixture is hot, slowly pour in the starch mixture while whisking continuously.

Bring the mixture to a boil. As soon as the first bubbles appear, add the Beflesh carob. Stir thoroughly to eliminate lumps and achieve an even chocolate color.

Pour the hot pudding into serving cups and refrigerate for 2 hours until fully set.

Step 2: Create the accent — coconut truffles

While the pudding is chilling, prepare the truffles. Mash the second banana with a fork or blender.

Add the desiccated coconut and Beflesh carob. Mix well until a thick “dough” forms.

Shape into 5 small balls (about 30 g each).

Refrigerate the truffles for 30 minutes. Before serving, roll them in extra coconut flakes for a beautiful finish.

Step 3: Serving

Take the chilled pudding out of the refrigerator and place one or more truffles on top. The combination of velvety pudding texture and dense coconut candies with rich carob flavor creates a perfectly balanced dessert.

Tip from Beflesh: Since raw carob has a naturally sweet taste, there is no need to add sugar — the sweetness of the banana is more than enough!