Description
This paleo banana coconut cream pie is both comforting and elegant and compatible with most healing diets.
Ingredients
Scale
- 3–4 ripe bananas
- 2 cans (13.5 ounces each) full fat coconut milk
- 1 tablespoon gelatin
- ¼ cup hot water
- ¼ cup honey (optional)
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
- 6 medjool dates, pits removed
- salt
Instructions
- Preheat oven to 350 degrees. Place two of the bananas (unpeeled) on a baking sheet and roast for 20 minutes or until skin is completely black.
- Remove from oven and allow to cool for about 5 minutes, then peel set aside.
- Dissolve gelatin with ¼ cup hot water.
- Heat coconut milk over medium low until warm, then whisk in dissolved gelatin, a pinch of salt, vanilla, and honey. Add roasted bananas.
- Use an immersion blender, or transfer to an upright blender, and puree until smooth.
- Put mixture in a bowl or other container, cover, and refrigerate for at least 3 hours or until pudding like in consistency.
- When ready to assemble the individual pies, remove pudding from refrigerator and use a large spoon to thoroughly mix (it may have formed a watery gelatin layer at the bottom but stirring will bring it back together).
- In a food processor, pulse the dates and coconut shreds until they resemble crumbs.
- Divide the date and coconut mixture among 8-10 individual ramekins, pressing it into the bottom to serve as a “crust.”
- Slice the remaining banana(s) and put two or three slices on top of the “crust” in each ramekin, then divide the pudding mixture evenly among them over top.
- Garnish each ramekin with two or three slices of banana and a sprinkle of coconut.
- Prep Time: 3 hours 10 mins
- Cook Time: 20 mins
- Category: Dessert