Post by mcbalz on Jan 24, 2010 10:10:43 GMT -5
That's right baby! Paleo pudding. Warning: do not make this dessert if you don't have guests to eat it with you. It's addictive.
Matt’s Paleo Coco-Cocoa-Banana-Pudding
4 eggs, separated
4 tbsp. virgin coconut oil
1/4 cup coconut flour
6 tbsp. unsweetened cocoa powder
2 very ripe bananas
1 cup unsweetened coconut milk
1 cup unsweetened almond milk
pinch of salt
First, preheat oven to 350. Grease a mold with coconut oil and lightly dust it with coconut flour. Set aside. Prepare hot water and pour it a deep oven-safe vessel that is large enough that the mold can be set into it and surrounded with hot water half-way up the mold. Put the vessel in the oven to get ready for the mold.
Take the egg yolks, coconut oil, and bananas and cream them together thoroughly in a bowl. In a saucepan, heat the coconut milk, almond milk, salt and chocolate powder, until it reaches a scalding temperature. Gradually, a few tablespoons at a time, add the milk to the yolk, oil, banana mixture and blend thoroughly. Add the coconut flour and blend, then return to a saucepan and cook over medium heat, five minutes, until the mixture is thick. Remove from heat and let it cool. In a separate, grease free bowl, whip up the egg whites until they are very stiff and frothy (they will grow in volume about fourfold). Fold the whipped egg whites into the cooled chocolate-banana-milk mixture, and then pour the resulting foamy slurry into the prepared mold. Set the mold in the hot water bath in the oven, and bake for 30-45 minutes until the pudding sets. Remove from oven, let cool 30-45 minutes, then gently turn the pudding out onto a plate. Serves 6. (Or, it serves Matt and 1/2 of another person.)
This recipe is based on "Budino al Cioccolato" in the traditional Italian cookbook The Silver Spoon.
For a discussion of the dietary implications of Paleo-friendly desserts, see my blog:
training.apocryphum.com/2010/01/23/the-paleo-cheat-day-coco-cocoa-banana-pudding-recipe/
Matt’s Paleo Coco-Cocoa-Banana-Pudding
4 eggs, separated
4 tbsp. virgin coconut oil
1/4 cup coconut flour
6 tbsp. unsweetened cocoa powder
2 very ripe bananas
1 cup unsweetened coconut milk
1 cup unsweetened almond milk
pinch of salt
First, preheat oven to 350. Grease a mold with coconut oil and lightly dust it with coconut flour. Set aside. Prepare hot water and pour it a deep oven-safe vessel that is large enough that the mold can be set into it and surrounded with hot water half-way up the mold. Put the vessel in the oven to get ready for the mold.
Take the egg yolks, coconut oil, and bananas and cream them together thoroughly in a bowl. In a saucepan, heat the coconut milk, almond milk, salt and chocolate powder, until it reaches a scalding temperature. Gradually, a few tablespoons at a time, add the milk to the yolk, oil, banana mixture and blend thoroughly. Add the coconut flour and blend, then return to a saucepan and cook over medium heat, five minutes, until the mixture is thick. Remove from heat and let it cool. In a separate, grease free bowl, whip up the egg whites until they are very stiff and frothy (they will grow in volume about fourfold). Fold the whipped egg whites into the cooled chocolate-banana-milk mixture, and then pour the resulting foamy slurry into the prepared mold. Set the mold in the hot water bath in the oven, and bake for 30-45 minutes until the pudding sets. Remove from oven, let cool 30-45 minutes, then gently turn the pudding out onto a plate. Serves 6. (Or, it serves Matt and 1/2 of another person.)
This recipe is based on "Budino al Cioccolato" in the traditional Italian cookbook The Silver Spoon.
For a discussion of the dietary implications of Paleo-friendly desserts, see my blog:
training.apocryphum.com/2010/01/23/the-paleo-cheat-day-coco-cocoa-banana-pudding-recipe/
