This is one of my most commonly-made desserts. It is light, creamy, tangy, and rich all at the same time. And it’s ridiculously easy to make.
Serves 3-4
Ingredients
2 large, ripe bananas
3 T. brown sugar
1/4 c. unsweetened coconut milk
2 t. vanilla
1/2 large lemon to taste
tiny pinch of salt
7 oz. coconut cream
6 T. chia seeds
2 T. unsweetened coconut flakes, toasted
Directions
Place oven on broil. Spread 2 T. coconut flakes onto a cookie tray and place in oven to toast until the edges begin to brown slightly. This should only take a few minutes so keep your eye on them! Remove when slightly toasted and set aside.
Blend all ingredients except 2-3 T. of the chia seeds and the toasted coconut flakes. Pour blended mixture into a bowl, stir in remaining chid seeds, and place in the fridge for approx. 1- 1.5 hours. The dessert will be ready to serve when it has thickened into a creamy pudding-like consistency. Sprinkle with toasted coconut flakes and a few slices of freshly cut banana, and serve.
