Makes 5 - 6 servings

Ingredients:

3 cups organic milk (or 1 cup organic heavy cream + 2 cups organic milk for a richer pudding) If you have
goat’s milk...use it!
1/4 cup cornstarch, organic
½ cup Sucanat or Sucanat with Honey Crystals
1/4 tsp. Real salt
1-1/2 tsp vanilla extract (not flavoring)
2-3 bananas, depending on how much you like bananas
1 large macaroon, crumbled (Jenny’s Brand from health food store is best)
2 Tbls. tapioca (grit, minute-type--not pearls)
1/3 cup warm water
½ tsp. rum extract or flavoring

How to:

1. Add rum extract to warm water.
2. Stir in tapioca and allow to sit for 10 minutes.
3. Scald 2-2/3 cup of milk or milk/cream.
4. In a separate small bowl, mix cornstarch, Sucanat, tapioca (strain if needed) and salt.
5. Slowly add to scalded milk while whisking briskly.
6. Cook over low heat or in top part of double boiler over boiling water, stirring constantly, until thickened. Continue cooking for about 5 minutes, or until cornstarch and tapioca are completely cooked.
7. Cool pudding slightly and stir in vanilla.
8. In nice serving dish, which is capable of holding 6 cups, add some crumbled macaroons, then slice some banana on bottom. Pour enough pudding on top to just cover bananas and macaroons.
9. Repeat this process until the last topping is pudding.
10. You may embellish with Maraschino cherries, a few pieces of pineapple or a few macaroon crumbs, etc.
11. Chill for several hours until pudding is very cold.