So. Much. Fun. Hope it brings you a smile today.
Welcome to Eating Green, a cooking show hosted by @chefjordanwagman where we redefine Cannabis infused food. Our goal is to teach everyone how to make infused and non infused food using very few ingredients.
Today Chef Jordan Wagman will be making one of his all-time favorite desserts and it couldn’t be easier to make! Infused Banana Coconut Cream Pie (makes 2 portions). Enjoy!
What you’ll need:
1 tsp (5 mL) avocado or olive oil
2 each bananas, cut into thirds
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) unsweetened coconut milk
¼ tsp (1 mL) cannabis oil
3 tbsp (45 mL) toasted shredded coconut
1 tbsp (15 mL) toasted sesame seeds
Warm avocado oil in a medium sauté pan over medium/high heat.
Add banana, turn heat to medium and sear, without touching, until caramelized and golden brown, about 1-2 minutes. Turn bananas and repeat.
Transfer bananas to a plate or bowl and return the pan with maple syrup to the stove. Add coconut milk and cannabis oil and bring to a simmer for 30 seconds. Remove from heat and pour mixture over bananas.
Evenly spread shredded coconut and sesame seeds over top of the bananas and serve immediately
