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AIP Banana Coconut Parfait
Calories
Net Carbs
Protein
Fat
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How to Make It
Step 1
Preheat your oven to 350F/180 C and line a baking sheet with parchment paper. Add the coconut flour, coconut flakes, shredded coconut, and a dash of cinnamon to a bowl. Mix until combined.
Step 2
Melt the coconut oil and add it to the coconut mixture. Add 1 tsp maple syrup and mix until the mixture resembles a crumble. Spread it across the lined baking sheet.
Step 3
Bake for 10-12 minutes until golden and crispy. Remove from the oven and let cool. Meanwhile, prepare the banana pudding mixture.
Step 4
Add the banana, coconut milk, arrowroot flour, salt, and 1 tsp maple syrup to a blender. Blend until smooth. Pour into a saucepan.
Step 5
Heat the mixture over medium-high heat, continuously stirring, until it reaches a boil. Drop the heat to medium-low and let the mixture simmer for 7-8 minutes until thickened to a syrup consistency. It will thicken as it cools.
Step 6
To assemble, prepare four glass jars or cups. Add a layer of the pudding, then top with some crumbs. Add another layer of pudding, and sprinkle more crumbs on top. Transfer them to the fridge to set for 4-8 hours. Enjoy this parfait cold.
Ingredients
- Maple syrup 2 tsp
- Coconut flour 2 tbsp
- Coconut, dried, shredded or flaked, unsweetened 2 tbsp, shredded
- Coconut Flakes, Unsweetened 1 tbsp
- Coconut oil 1 tbsp
- Cinnamon 0.13 tsp
- Coconut milk 1 cup
- Arrowroot flour 2 tbsp
- Banana 1 medium – 7″ to 7 7/8″ long
