This is True Food Kitchen's Chia Seed Pudding Pudding, made with banana and coconut milk, it is one of my favorite desserts ever. I crave it, I dream about it, I love it so much! I used to stop by after working out to treat myself (it's a healthier dessert, but still sugary). And then I moved from 5 minutes away to 35 minutes away. Sad day!
So I hit the web to find a recipe to make it for myself at home and it turns out that it was incredibly easy to find! Success! Then it turned out to be incredibly easy to make, too - double success!
Please try this wonderful treat for yourself, and enjoy!
Chia Seed Pudding
adapted from Dallas News
2 1/2 to 3 large ripe bananas (divided use)
18 oz canned coconut milk, or coconut cream if you can find it (not cream of coconut, just unsweetened coconut cream)
1/2 cup lightly packed brown sugar
1 1/2 tsp vanilla bean paste or vanilla extract
1/2 tsp lemon juice
1 small pinch kosher salt
6 1/2 tbsp chia seeds
3 tbsp toasted coconut chips, for garnish
Combine 2 large bananas with the coconut cream, sugar, vanilla, lemon juice, and salt in a blender. Purée until smooth, about 1 minute.
Add the chia seeds; blend on low speed to combine. Place mixture in a sealed container to set; stir after 20 minutes. Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance). Top with banana slices and toasted coconut chips.
One Year Ago - Apple Galette with Salted Bourbon Caramel
Two Years Ago - Miso Tahini Soup
Three Years Ago - Quinoa with Butternut Squash and Broccolini
Four Years Ago - Lasagna with Cinnamon
Five Years Ago - Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup
If you are starting to panic because Christmas (or whatever holiday you celebrate) is closing in and you don't have a dinner plan yet, fear not - I have you covered! I have a round-up of all of my holiday recipes, from protein to sides to dessert, and even breakfast! So please enjoy and Happy Holidays!
Oh. My. Goodness. This is the most deliciously decadent thing ever. I don't even know whether to call it brunch or dessert, or both. Buttery brioche french toast, sweet pastry cream made with vanilla bean, and crunchy brûléed bananas topped with a drizzle of salted caramel. Total epic ridiculousness.
Step one is to make the vanilla pastry cream. Bring cream to a simmer with a vanilla bean and then let steep before adding to a mixture of egg yolks, sugar, and flour and cooking until thick and creamy. It needs to cool completely and then chill, which is why we make it first.
The next step is to make the salted caramel sauce, which is a bit tricky if you have never made one before (I hadn't). You have to leave the sugar alone while it melts and colors, and watch carefully for the right moment. Then you add butter and cream. The caramel with pop and splutter like crazy, and ball up on the end of your whisk. You just have to keep whisking over low heat until it all comes together. Then add in your sea salt and let it cool.
While that is cooling, make your French toast using big, thick slices of brioche (a little stale is better).
BLOW TORCH TIME. This is seriously so much fun. Sprinkle banana slices with sugar and brown with a blow torch. Easy. If you don't have a blow torch, I'm pretty sure that you can use a broiler.
My friend Melissa (you know her by now as Smells Like Brownies) threw a Curious George themed birthday party for her 1 year old. She wanted to have some kind of banana snack at the party (cuz duh - monkeys) but really hates bananas, even the smell of them. So I volunteered to make something for her. These banana pops could not be easier, and they ended up being a huge success!
Start by cutting bananas (however many you want to use) in half and carefully insert popsicle sticks. Pop them into the freezer for 15 minutes.
Meanwhile, make your chocolate dip. Place chocolate chips into a microwaveable bowl - you can use either milk or dark, I prefer dark. 8 oz of chocolate will cover 2 bananas (4 halves). Next, mix in some oil or butter - this makes sure the chocolate melts evenly and that it is shiny. I used coconut oil for the health factor and because it tastes great with chocolate. The ratio is 1 tbsp oil to 8 oz chocolate. Stir to coat the chips evenly with oil, then microwave 30 seconds at a time, stirring in between, until the chocolate is just melted. Do not overcook it - once you burn chocolate, you can't take it back.
While the chocolate is still warm, take the partially frozen bananas and dip them into the chocolate to coat. You may need to use a rubber spatula to ensure that the entire banana is coated. Allow any excess to drip off. Working quickly (the chocolate will harden quickly on the frozen banana), sprinkle with or roll in whatever toppings you want to use. I used sprinkles, walnuts, and toasted coconut. Return the bananas to the fridge for at least 30 minutes. Allow to soften for about 5 minutes at room temp, or longer in the fridge, before you serve them so that they won't be rock hard. The banana inside should be the consistency of ice cream.
I used a 32 oz bag of chocolate chips to make 16 banana pops (from 8 bananas). These are super fun to make - I bet kids would love to get involved. And there is not a lot of sugar, depending on what kind kind of chocolate and toppings you use, making it a healthy snack/dessert. So go bananas!
About a month ago I got really excited about juicing after watching a documentary called "Fat, Sick, and Nearly Dead." The man in the film goes on a 2 month long juice fast, which I was definitely not prepared to do. I wasn't even prepared to do the more standard 7-10 day juice fast. But I did like the idea of using juices to consume large quantities of raw vegetables in a more palatable manner. So I bought a ton of veggies and went to work.
I started with a recipe from the doc's website and added a little to it, using carrots, bell pepper, apple, ginger, golden beet, fennel, and mango.
Gorgeous color! I used too much ginger, though, it had quite a kick.
Curry. Banana. Ice Cream. When I found this recipe, I flipped. It sounded AMAZING. One of the best truffles I've ever had was a curry banana flavor.
And there aren't just plain old bananas in here, either. No - they are roasted bananas. And not only that, but roasted with brown sugar and butter. Is anyone else drooling right now?
These smell incredible when they come out of the oven, covered in sticky brown sugar goodness. You scrape all that sweet stuff into a blender with whole milk and your favorite sweet curry powder, then into the ice cream maker - simple as that. I am seriously in love with this ice cream.
I am also in love with this milkshake that I made with it, chocolate syrup, and Bailey's. Boozy milkshake for the win!
Curry Banana Ice Cream
adapted from Scoop Adventures
3 medium-sized ripe bananas, sliced into 1/2 inch pieces
1/3 cup packed light brown sugar
1 tbsp butter, cut into small pieces
1 1/2 cups whole milk
2 tbsp sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp coarse salt
1 tsp sweet curry powder (I used this one)
Preheat oven to 400 degrees F.
Prepare bananas and toss them with the brown sugar and butter in a small (2-quart) baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
Scrape contents of the dish (bananas and the thick sugar syrup) into a blender or food processor. Add the milk, sugar, vanilla, lemon juice, salt, and curry powder, and puree until smooth.
Chill mixture thoroughly in the refrigerator (4 hours). Pour into your ice cream maker and churn according to manufacturer’s instructions. Transfer to a plastic container, press wax paper onto surface, and freeze until firm (about 4 hours).
This eye-catching pie is made with strawberries, bananas, and fresh pastry cream for a fresh summer treat.
Slices of banana are layered into a cinnamon laced graham cracker crust along with a custard made from eggs, milk, sugar, and butter.
I am a little bit behind on posting, so to tide you over until I can get myself organized I will show you this super simple and and super tasty snack/dessert. All you have to do is spread one slice of bread with peanut butter and another with Nutella, then top with some banana and strawberry slices.
Press the slices together and dip each side of the sandwich into a combination of beaten egg, milk or cream, and a little cinnamon. Cook in a hot pan with melted butter and you are done! Great for a late night snack, or breakfast with the kiddos - enjoy.