Coconut Crème Brulee


1 cup vanilla coconut milk
1 1/2 cups raw cashews
1/3 cup coconut sugar plus extra for topping
1 small ripe banana, whole
1/2 banana, thinly sliced
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 1/2 teaspoon ground chia


In a high-speed blender or food processor, combine cashews, coconut milk, banana, coconut sugar, vanilla and coconut oil until smooth. Add ground chia and continue to blend.

Layer banana slices across bottom of four ramekins, then pour mixture evenly over bananas and refrigerate for about an hour. Remove from fridge. Sprinkle coconut sugar to completely cover top of each ramekin.

Using a blowtorch, caramelize sugar until bubbling and golden. If you don’t have a blowtorch, place ramekins in oven under broiler for a few minutes. Refrigerate for an hour before serving.