Back in February I took the Paleo Challenge at our CrossFit gym when I basically decided to only eat meats, seafood, eggs, fruits and veggies, nuts, and seeds, and healthy oils- that’s it. It was a tough month and the hardest part was breaking the sugar habit. You know, the one that tells you to have something sweet after every meal, even if it’s just a tiny piece of dark chocolate. But after some time, I no longer had the urge to plow something sweet into my mouth after every savory morsel. At the very end of the challenge I had to go out of town for a 4 day conference which was a huge roadblock to someone trying to stay the course of a very strict dietary challenge. Hey, I didn’t want to let my team down!
I chose to cook in my room using a crockpot and found that my meals were so much better than what the hotel was offering to the other conference members. It was a little more effort to run back to my room and eat, or prep the next meal, but I also didn’t experience the usual slump I felt from eating hotel food either.
One afternoon in my room, I did have a hankering for something sweet, especially after seeing everyone else walking around with lattes and cookies. With limited groceries (I had some canned coconut milk, an egg, a very ripe banana, and some fresh ground coffee) I came up with this very decadent Paleo Friendly dessert using my crockpot, but now that I am home, I make it on my cooktop.
Coconut Crème Anglaise Dessert
1 very ripe banana
1 egg yolk
1/4 cup coconut fat from canned full fat coconut milk- see note below
1/4 tsp. honey (optional)
Fresh finely ground coffee- this is my favorite topping! I used Useless Bay Coffee
Toasted Coconut Shavings
Chopped Macadamia Nuts
Dice a very ripe banana into a glass, freeze for about an hour or more. To a small pan add coconut milk fat and heat over the lowest setting until liquid is smooth and just starts to bubble on the edges, do not boil! Whisk the yolk until pale yellow and a bit thick. Take one tablespoon of hot coconut fat and whisk it into the egg yolk, repeat with a second tablespoonful. This is called tempering so that you do not scramble the egg. Remove milk from heat and quickly whisk in egg yolk mixture. Mixture will thicken immediately. Remove from pan to a glass container, stir in honey if desired, and chill in fridge- about 30 minutes. Stir and pour over frozen banana cubes. You can pour it over bananas while warm too, but I like mine chilled. Top with desired toppings and enjoy. Serves 1. Double or triple or quadruple as desired!
Note #1– Be sure your banana is very ripe for added sweetness. The custard is not sweet but very creamy and topping it with the crushed coffee beans enhances the sweetness of the banana. Use the honey if you are not strict paleo.
Note #2- I keep my canned coconut milk in the refrigerator. When needed, I pierce the bottom of the can with two holes and drain the milk into a jar for other uses- like soup! Then I open the top of the can with a can opener and scoop out the fat.
See? Paleo isn’t so bad now.