I have made this as a dessert and omitted the sweetener and served it for breakfast. It is delicious either way. It tastes great warm or cold and is full of healthy fats, omega-3’s and protein.
Coconut Banana Custard
1 1/2 cups coconut milk powder (I buy mine from Wilderness Family Naturals)
4 cups very hot water
4 over-ripe bananas, mashed
8 free-range soy-free eggs (why soy free?)
2 Tbsp homemade vanilla extract
1/2 cup maple syrup (or sweetener of choice)
3 tsp cinnamon
1/4 tsp sea salt
Mix coconut milk powder and hot water. Whisk until smooth. Add all remaining ingredients and blend. Pour into a 11×13 casserole dish. Set the casserole dish into a larger pan filled with water. Bake in 350 degree oven for 55-65 minutes. Do not over-bake! Custard sets as it cools, and even more in the fridge. If cooked too long, the liquid will separate from the eggs, and it will turn out like a sweetened scrambled egg, with a bunch of excess liquid. You are looking for the edges to set, but the middle to slightly jiggle when you bump the pan. For the perfect custard, let it cool in the water bath for at least 30 minutes, then cover the dish with plastic wrap and chill in the fridge for 4 or more hours.
This can also be baked in individual ramekins or glass Pyrex dishes (for 35 minutes each). Pyrex dishes are very convenient if you’re planning to pack this in your lunch. You can just let it cool completely and snap on the lid and you’re all set.
I have made this with no sweetener before and it is delicious that way as well. It comes out slightly sweet and more eggy tasting and makes a great breakfast hot or cold.
You can use canned coconut milk (or make your own fresh), but I find it cheaper to use the powder.
For a more beautiful presentation, after the custard is finished baking place a layer of banana slices (or coconut flakes) on top and place under a hot broiler for 3-4 minutes. The bananas will carmelize and blacken and look beautiful on the plate.