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Ingredients
- Full fat coconut milk - 13.5 oz can
- Chopped pecans, or other nut you like - 1/2 cup
- Very ripe bananas - 2
- Almond butter, or almond meal - 3 tbsp
- Eggs - 4
- Cinnamon or Pumpkin Pie Spice to taste
- Pumpkin puree - 15 oz can
Preparation
Step 1
Preheat over to 350 degrees. In a 13x9 baking dish - place all ingredients except the nuts. Using an immersion blender blend the mixture until combined well. If you don't have an immersion blender you can put the ingredients in a large bowl and use a hand mixer, stand mixer, or ever a blender.
Once combined, sprinkle the top with nuts and place in the oven for 30 minutes. Serve warm or chilled.
It will be a much nicer custard consistency when chilled.
*If you aren't following Whole30 I would suggest adding a little vanilla extract to this!