I enjoy baking. I don’t really enjoy eating the results, but I enjoy baking. Other people get to enjoy them, and that’s fine.
Sometimes I just want to bake to challenge myself. Yesterday was 3/14, and traditionally I make a pie that day. However, I didn’t get a chance. Here is my compensation pie.
We aren’t strictly paleo, but I tend in that direction. I enjoy things made without flour, which is not gluten free and not really paleo. I grew up without processed foods, so that’s an easy leap for me. I’m a firm believer in making food.
I also enjoy baking bread, which is probably why Leonard has gained 20 lbs that he can’t seem to lose.
- Shake the can of coconut milk as it can settle. In a medium-sized saucepan, bring half the can of coconut milk, sugar, vanilla and salt to a simmer over low heat. Don’t allow it to boil fully.
- In a separate small bowl, whisk together the remaining coconut milk, cornstarch, and cocoa powder. This will take a couple of minutes.
- Slowly add the cornstarch mixture to the hot pan of coconut milk, whisking vigorously. Keep whisking on low heat until the pudding almost reaches a simmer once again and begins to thicken, about 2 minutes.
- Add in the pulverized bananas. At this point I used my immersion blender because it was still a little chunky.
- Remove the saucepan from heat. Whisk in the chocolate chunks. Keep stirring until the chocolate melts into the pudding and the mixture is smooth and silky.
- Allow the pudding to cool somewhat. Keep a piece of plastic pressed onto the pudding so it doesn’t form a skin.
- Bake for 20 mins at 325. Watch out for over cooking- check it at 15 minutes to make sure the crust or the pudding isn’t burning.
- Once the pie is cool enough to put in the fridge, cover with plastic and refrigerate it.