Banana Chia Seed Breakfast Custards (Dairy-Free, Paleo

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Banana
  • 4 Dates

• Refrigerated

  • 2 Egg yolks

• Canned Goods

  • 1 13.5oz can Coconut milk

• Baking & Spices

  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tbsp Vanilla

• Nuts & Seeds

  • 1 Banana slices and toasted walnuts
  • 1/4 cup Chia seeds

Found on meaningfuleats.com

Ingredients

• 1 13.5oz can of coconut milk
• 2 egg yolks
• 1 banana, sliced
• 4-5 dates
• 1 tablespoon vanilla
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1/4 cup chia seeds
• banana slices and toasted walnuts for serving

Directions

• Pour the coconut milk into a saucepan and heat over medium heat. Place the egg yolks in a bowl. When the coconut milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly, do not boil.
• Pour the hot liquid into a blender and add the banana, dates, vanilla, cinnamon, and salt. Blend on high speed to combine for 2-3 minutes, until very smooth. Add the chia seeds and pulse to evenly combine. Pour the mixture into 4 ramekins or small jars.
• Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!

Nutrition