Del Monte® Banana Acai Pudding with Plantain Granola
Serves 6
For the pudding
  1. 2 cups whole milk
  2. 3 ripe Del Monte® bananas
  3. ½ cup sugar
  4. ¼ cup cornstarch
  5. ¼ teaspoon salt
  6. 2/3 cup whole milk
  7. 1 egg
  8. ¼ pound butter, melted
  9. 1 cup acai puree
For the granola
  1. 1 ripe Del Monte® plantain
  2. 1 teaspoon canola oil
  3. 1 tablespoon brown sugar
  4. 1 cup sliced almonds
  5. ½ cup sunflower seeds
  6. 1 cup coconut flakes
  7. 1 teaspoon cinnamon
  8. 1/8 teaspoon salt
To serve
  1. 1 cup Del Monte® banana acai pudding
  2. ¼ cup Del Monte® plantain granola
  3. ¼ cup Del Monte® blueberries
  4. 1 strawberry, topped and sliced lengthwise
For the pudding
  1. In a small saucepan, scald the 2/3 cup of milk with the bananas. With a hand blender, puree the milk & Del Monte® bananas together & set aside.
  2. In a mixing bowl, combine the sugar, cornstarch and salt. Whisk in the 2/3 cups milk to form a slurry.
  3. Add egg and whisk together, then combine the slurry with the Del Monte® banana/milk mixture. Whisk until thickened to desired consistency.
  4. Whisk in butter & chill for several hours until blended. Whisk in acai puree once the pudding is completely chilled. Keep refrigerated until ready to serve.
For the Granola
  1. Using a mandolin, slice the Del Monte® plantain 1/8-inch thick then toss with the canola oil.
  2. Spread in a single layer on a sheet tray lined with parchment paper & bake at 3750 F for 20 minutes.
  3. While the Del Monte® plantain is roasting, combine all other ingredients in a mixing bowl. After the Del Monte®plantain has been in the oven for 20 minutes, add the other ingredients to the sheet tray. Toss to combine & bake for 15 minutes more.
To Serve
  1. In a small bowl, dollop the Del Monte® banana acai pudding at the base.
  2. Top with the Del Monte® plantain granola, Del Monte® blueberries & sliced strawberry. Serve immediately.
Del Monte Fresh Produce N.A., Inc