Sunday, January 5, 2014

Creamy Paleo Banana Pudding

This recipe is adapted from the Paleo Comfort Foods cookbook.  It is a great dessert for a special occasion or anytime! You won't feel guilty after eating this creamy, delicious dessert! Enjoy!

Creamy Paleo Banana Pudding

1-14.5oz can of coconut milk
2 large egg yolks
1 tsp vanilla extract
1 Tbsp coconut oil
1 Tbsp coconut butter (see below for making coconut butter from shredded coconut)
3 ripe bananas
1/2 tsp cinnamon
Sliced banana, cinnamon, and chopped walnuts for topping

1. Whisk together coconut milk, egg yolks, and vanilla together in a small saucepan over medium heat, until sauce begins to thicken, stirring constantly (takes about 10-15 minutes). Remove from heat.


2. If you don't have coconut butter, you can make it using shredded coconut: Take at least 5 c. shredded coconut and place in a vitamix or high-powered blender.  Using the tamp, turn on high and continue to push down the coconut to mix well.  After about 2-3 minutes, the coconut will be nice and creamy and pourable.  Store in a jar at room temperature.

3. In a small skillet, melt coconut oil and coconut butter over medium heat. 

4. Mash the bananas with a fork and add to the skillet with the cinnamon.  Stir and heat the banana until it becomes slightly caramelized.


5. Pour both mixtures into a food processor or blender.  Mix until smooth and creamy.

6. Pour banana pudding into a bowl or pie plate.  Cover with saran wrap and press down on to top of pudding to prevent a skin from forming on top.  Place in the refrigerator for at least an hour. 


7. When ready to serve, top with sliced banana, cinnamon, and chopped walnuts.

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