Made with coconut milk, this dairy free banana custard is about to be your favorite way to use up bananas! You can make this a smooth or chunky custard — up to you!
- 5 egg yolks
- 1/4 cup raw honey
- 1 tablespoon ghee or coconut oil
- 3 bananas (plus 2 more if you prefer a “chunky” banana custard)
- 1 can coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- In a medium heat-safe bowl, whisk together the egg yolks and honey. Set aside.
- Heat ghee in a pot over medium-high heat. Peel 3 bananas and add them to the pot, sauteing in ghee for 4-5 minutes. Add coconut milk, cinnamon, and sea salt to the pot. Bring just to a boil, then reduce heat to low to keep at a simmer. Using an immersion blender, blend the bananas with the coconut milk until smooth.
- Gradually pour about 1 cup of the coconut milk mixture into the egg yolk mixture while whisking continuously to temper the eggs. Be careful here — you want to pour in slowly so the egg yolks don’t cook! Once the mixture is smooth, pour back into the double boiler.
- Continue to cook over low heat, whisking frequently, for about 20 minutes. You’ll know the custard is ready when the mixture has thickened significantly. Remove from heat. Stir in the lemon juice and vanilla extract.
- Peel the remaining two bananas, if using, and cut into small pieces. Stir into the custard. If you’d prefer a smooth custard, skip this step!
- Pour the custard into cups, then refrigerate for at least 2 hours before serving.
Typically, you'd test if custard has thickened enough by seeing if it coats the back of a spoon. Because of the blended bananas, the custard will likely coat the back of a spoon right away. But it's not done yet! So keep cooking for at least 20 minutes and instead watch how quickly the custard drips from the spoon.
Keywords: gluten free, dairy free, banana custard, custard