Dairy Free Banana Coconut Custard

My source for this quick and nourishing start to the day comes from primal kitchen.  If you are into the primal/paleo thing then stop by and check out all their ideas and inspiration.  I am sure you won't be dissatisfied.  I liked that these custards were baked off in a water bath and are something you can do the night before.  A point to note is that the raspberries worked beautifully on top here but don't be swayed by me as you could top this off with anything you desire quite easily.   Some nuts and shredded coconut would probably be nice for a bit of extra crunch too.  I made two larger ramekins for myself and two smaller for the boys so you decide how many you would like. You could easily double the mix for more....    

Banana Coconut Custard

makes 2 large ramekins + 2  small ramekins

1 can full fat coconut milk (270 mls)

1 banana

2 pastured eggs

1 Tbs honey

2 tsp cinnamon

1 tsp vanilla extract

Preheat an oven to 180 degrees celcius (350 fahrenheit) 

Place all of the above ingredients into a blender and whiz together until smooth

Set aside

Fill a baking dish with water to just under half way

Place the empty ramekins into the water bath (make sure the water bath only comes up to about half way)

 Then evenly pour the mix into each ramekin

Place in oven for approximately 45 mins

Allow to cool in the water bath to prevent the tops from cracking

Top with your choice of topping