2-4 servings Custard layer: 2 cups milk of choice, divided (coconut milk, nut milks, or dairy-based milks will all work) 1 tbsp. NesProteins Grass Fed Beef Gelatin 2 egg yolks ⅓ cup honey 4 tsp. tapioca starch 1 tbsp. coconut oil or ghee 2 tbsp. vanilla extract ¼ tsp. sea salt Directions: Heat 1 cup of milk in a medium saucepan over medium low heat. Cook until it feels warm to the touch but not boiling. While the milk is warming, add a new ½ cup of milk, the NesProteins Grass Fed Beef Gelatin, egg yolks, honey, and tapioca starch to a medium bowl. Whisk well and let sit 2-3 minutes for the gelatin to bloom. Slowly pour in the heated milk while whisking continuously. Pour the mix back into the saucepan and keep the heat on medium low. Whisking continuously, cook the custard base until it begins to thicken, about 5-10 minutes. Remove the pan from the heat and stir in the coconut oil, vanilla extract, and sea salt. Pour the mix into a large container and move it to the fridge to chill until set up, about 1-2 hours. Once chilled, it will be thick like jello. Whisk in the remaining ½ cup of milk to smooth the custard out. If it appears chunky and is difficult to whisk, you can use a mixer to get rid of any lumps. Crumble layer: 1 cup blanched almond flour ¼ cup tapioca starch 2 tbsp. coconut sugar or date sugar 1 tsp. blackstrap molasses 1 tsp. ground cinnamon ½ tsp. sea salt 2 tbsp. coconut oil or ghee Directions: Preheat the oven to 300F. Combine all the crumble ingredients in the bowl of a food processor. Process until crumbly, scraping down the sides as needed. Dump the mix out onto a lined sheet pan and spread it out fairly evenly. Bake for 30 minutes, or until the mixture has turned a dark golden color. You will want to remove the pan 1 or 2 times throughout the baking process to toss the crumble so that it browns evenly. Allow the crumble to cool completely on the pan before laying in the parfaits. Assemble: 2 bananas, sliced 1-2 cup of whipped coconut cream Directions: Layer the custard, crumble, banana slices, and whipped coconut cream into parfait glasses or bowls. Serve immediately or chill for 1-2 hours to let the flavours soak into the before serving.