I thought of this Paleo Banana Pudding recipe because I’m about to get my teeth worked on again. Woo. Its just that time, I need fillings replaced from when I was a kid (wonder if I would have gotten those if I had grown up Paleo…hmmm) and now I need crowns. I really hate dental work. It is my least favorite of all bad things. At any rate, with the impending week of not eating solid food looming in the distance, I’ve been thinking of squishy things that I can make and ingest while I’m going through that whole fun process. One of my go-to foods for dental work has always been banana pudding. This recipe is so good, I just may not mind eating pudding for a week ;)
Apologies if we’re a little slack this week on the posting, it is because we have so many things going on at the same time that we can hardly stay afloat. I haven’t seen Angel go to sleep in weeks, he’s just there in the morning when I wake up. We’ve been burning the candle from both ends…and with my parents coming on Friday, we’re a little bit of a frantic mess.
Paleo Banana Pudding
¼ cup raw Honey
2 Tbsp Arrowroot Powder
1 cup Coconut Milk
2 Egg Yolks
1 Vanilla Bean*
1/3 cup Banana Puree
In a small saucepan, mix the honey and the arrowroot powder. Turn the heat on low (~3) and stir while slowly adding the coconut milk, vanilla bean (scrape out the insides and discard the pod) and banana puree. Cook until all ingredients are incorporated. This mixture will get a little thick, so watch it carefully. I use a whisk for this.
In a separate bowl, beat the egg yolks. Take a little of the banana-milk mixture and add it to the eggs (tempering) while whisking. You just want to bring the temperature of the eggs a little closer to the temperature of the milk mixture – without cooking the eggs!
Next, take the banana-milk mixture off of the heat. With a whisk in one hand and the eggs in another, slowly add the eggs to the milk mixture, whisking constantly.
*NOTE: if you are using the vanilla extract, add it at the end instead of in the mix (~1 tsp).
Slice the bananas and arrange them across the top of the pudding. Refrigerate the pudding until it is set.
This recipe is Vegetarian.
Makes ~ 1 ½ cups
Try it with our Paleo BLT with Eggs and Mayo!