This Paleo recipe was inspired by a recipe I saw and had to make since I had about 80 Hawaiian Apple Bananas that we harvested from our backyard!

Since my son is dairy-free, we had to make an “ono” (means delicious in Hawaiian) dessert recipe that we could all try and that was healthy for us! Made with natural and local Hawaiian ingredients, this recipe is a must try!

Ingredients:

• 2 Cans of Full-Fat Organic Coconut Milk

• 8 Egg Yolks

• 1/2 Cup of Local Honey

• 3/4 Cup Arrowroot Flour

• 4 Ripe Organic Bananas, Mashed

• Pinch of Salt

• 2 Teaspoons Vanilla Extract

• 2-3 Organic Bananas Sliced, Topping

• Coconut Shavings, Walnuts, or Coconut Whip cream for topping! (Optional)

Yields: 6 Small Jars or Small Bowls
Prep Time:  10 -15 Minutes
Chill Time: Overnight

Directions:

1. Whisk together the egg yolks, honey, and arrowroot powder in a medium glass bowl. Set aside.

2. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour the coconut milk into the egg mix, whisking constantly. Transfer the entire mixture back into the saucepan and cook for another 2-3 minutes. Stir regularly until thickened, making sure it does not boil.

3. Transfer the mixture into a large bowl and whisk in the vanilla and the mashed bananas.

4. At this point, you can evenly pour the mixture into small jars and add sliced bananas. Chill in refrigerator overnight.
   
   

5. When the pudding has thickened, top with coconut shavings, nuts, or whipped coconut cream! Enjoy!