- Pour the coconut milk into a saucepan and heat over medium heat. Place the egg yolks in a bowl. When the coconut milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly, do not boil.
- Pour the hot liquid into a blender and add the banana, dates, vanilla, cinnamon, and salt. Blend on high speed to combine for 2-3 minutes, until very smooth. Add the chia seeds and pulse to evenly combine. Pour the mixture into 4 ramekins or small jars.
- Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!
*To make this egg-free simply omit the egg yolks and blend everything up in the blender.
*For coconut milk, I use the brand Natural Value from Amazon. It is packed in a BPA-free can and only contains coconut extract and water.
- Serving Size: 4