The Spunky Coconut

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Bananas Foster

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bananas-foster-pudding

Here’s the thing about eating healthy: You can even have dessert for breakfast! Yesterday I made my Vanilla Pudding (below) and this morning I walked into the kitchen, saw the bananas were ripe, and said to myself, “I’ll make my bananas foster for breakfast!” It’s a little different from the one they serve in restaurants (there’s no sugar, alcohol, casein or lactose), but it’s just as delicious. I promise!

♥, Kelly

Bananas Foster

Gluten-free, casein-free & sugar-free
bananas-foster
Preheat pan on medium heat for just as long as it takes to: Cut a banana into half inch pieces (if the pieces are too thin they may fall apart or turn to mush). Add to the pan a teaspoon of coconut oil and a teaspoon of ghee (or two teaspoons of either, but ghee gives it that buttery flavor, minus the casein and lactose).

Fry on each side for a couple of minutes so they get nicely browned. Sprinkle with a pinch of celtic salt, and a few pinches of coconut sugar. Add to bowl of Vanilla Pudding (see recipe below) Eat slowly with eyes half closed 🙂

 

Dairy-free Vanilla Pudding

Gluten-free, casein-free & sugar-free
Add to food processor:
1/2 cup cashews, soaked for at least three hours, rinsed and drained
1/2 cup liquified coconut oil
Process for a few minutes, or until it looks like nut butter

Add:
1/4 cup agave
1 tbs vanilla extract
1/2 to 3/4 cup whole coconut milk (depending on your desired thickness. The less you put the thicker it will become.)

Process for a couple minutes. Pour into dish and refrigerate for at least 5 hours (Or freeze in ice cube trays for making smoothies and shakes)

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Comments

  1. Hi Kelly,

    I just absolutely love your recipes.

    Just curious but I made the vanilla pudding and I just couldn’t get it to come out right. Before I put it in the fridge it was the perfect consistency and after refrigerating it it became a complete solid. In order to move it around I added more coconut milk but it’s still really thick, a spoon can stand up in it.

    What do you think happened? I followed your recipe to a T.

    Thanks for such a great site.
    Kasey

  2. Thanks Kasey!

    The pudding is very finicky. Sometimes mine comes out runny and other times like yours—you can stand a spoon up in it. It has to do with the fat content in the coconut milk. The more fat, the stiffer it becomes once refrigerated. And it seems that sometimes the full fat cans have more oil than others.

    If you bring it to room temp it may soften, or like you said, you can add more coconut milk. Also, the “lite” coconut milk will keep it softer too. Unfortunately, it’s not like a baked good recipe, that hopefully 😉 turns out the same way every time.

    Hope that helps! Love, Kelly

    PS It’s because of the coconut oil that coconut milk makes such great “cheesecake.” 🙂