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Coconut Banana “Krème” Brûlée

Coconut Banana “Krème” Brûlée

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Coconut is the current reigning champ of the nutrition world thanks to its incredible health benefits. The best way to get your fix? Nutritionist Peggy Kotsopoulos has won us over with her sinfully delicious gluten-free, dairy-free "krème" brûlée.

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Serves 4

1 cup vanilla coconut milk
1 1/2 cups raw cashews
1/3 cup coconut sugar plus extra for topping
1 small ripe banana, whole
1/2 banana, thinly sliced
1 tbsp coconut oil
1 tsp vanilla
1 1/2 tsp ground chia

  1. In a high-speed blender or food processor, combine cashews, coconut milk, banana, coconut sugar, vanilla and coconut oil until smooth. Add ground chia and continue to blend.
  2. Layer banana slices across bottom of four ramekins.
  3. Pour mixture evenly over bananas.
  4. Refrigerate for about an hour.
  5. Remove from fridge, then sprinkle coconut sugar to completely cover top of each ramekin. Using a blowtorch, caramelize sugar until bubbling and golden. If you don't have a blowtorch, place ramekins in oven under broiler for a few minutes.
  6. Refrigerate for an hour before serving.

 

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