I saw the basis for this recipe on a Paleo diet website. I worked on the recipe to adapt it. Lite coconut milk works fine, you don’t need full fat nor do you need whole eggs, it is still very rich tasting and bakes up to a firm pudding/custard. (And no, I am not doing Paleo – I am equal opportunity for recipe ideas!)
Coconut and Banana Baked Custard
- 14 ounce can lite coconut milk (can)
- 2 large ripe bananas
- 1 cup liquid egg substitute or 4 large eggs, room temperature
- 1/3 cup pure maple syrup
- 2 tsp ground cinnamon
- Pinch of sea salt
Preheat oven to 350°, place 6 glass oven safe ramekins in a 9×13″ glass baking dish. Heat up 6 cups water, set aside.
Add everything into a blender, process on high for a minute (I used our Vitamix, if using a regular blender you may need an extra minute). Pour evenly into the ramekins. Carefully pour the hot water into the baking dish, about halfway up. Bake for about an hour, until set, Cracking is normal, as is a slight appearance of water in the crack. If your oven bakes hot check at 45 minutes.
Remove from the oven and cool on a rack, refrigerate till cold.
Makes 6 ramekins.