Banana Pudding

My favorite indulgence – Paleo-fied but definitely not light.

  • 1 1/2 banana, sliced
  • 1 can coconut milk
  • 4 egg yolks
  • pinch salt
  • 1 tablespoon butter
  • 1 1/2 teaspoon vanilla
  1. Over medium heat, bring bananas and coconut milk to a bare simmer, stirring often to break up bananas.
  2. Meanwhile, beat egg yolks and salt until light yellow and frothy.
  3. Once coconut milk mixture has thickened a bit, spoon a small amount into yolks and whisk until well incorporated. Continue this way until you’ve added about half of the coconut milk mixture, then add the rest in a slow stream, whisking constantly.
  4. Pour back into the pan and heat on low, whisking constantly until thickened.
  5. Slowly melt in butter, remove from heat, then add vanilla.
  6. Transfer to bowl or individual ramekins, chill until set, about 4 hours.
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