I wondered whether to call this creation a pudding, or a custard. So, I looked up the aforementioned words and found this:
The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs,or suet resulting in a solid mass. These puddings are baked, steamed or boiled. The second and newer type of pudding consists of sugar, milk, and a thickening agent such as gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. This pudding terminology is common in North America and some European countries such as the Netherlands. In Britain, egg-thickened puddings are considered custards and starch-thickened puddings called blancmange. Clearly there are as many names for pudding as there are traditions and nationalities. I decided on calling it a dessert.
In order to make this dessert compatible with the SCD or GAPS we have to choose the ingredients carefully. The recipe below is appropriate for these diets and it so delicious that anyone will thoroughly enjoy this dessert.
Banana Coconut Cream Dessert
Two bananas pureed (well ripened)
4 eggs (preferable pastured)
1/4 teaspoon sea salt
2 cups coconut milk (homemade if SCD or GAPS)
If you are using coconut cream to make the milk, use 1/4 cup of cream to 1 1/2 cups water. Heat and mix together until it is a smooth milk.
4 teaspoon raw honey (more if you like it sweeter)
2 teaspoon vanilla (without sugar or additives)
- In a food processor puree the bananas until smooth and then blend the remaining ingredients together
- Pour batter (it will be liquid) into a 9 x 13 baking pan or similar size pie plates
- Bake on 350 degrees Fahrenheit for 30 – 35 minutes or until lightly browned on top and set
- Let cool, then refrigerate
- Cut squares or rectangles as you would with brownies
- Serve plain or with cooked or fresh berries
Homemade coconut milk yogurt (see video here)
Homemade coconut whipped cream (see video here)