Ingredients
- 1 quart coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 bananas, sliced
- 2 tablespoons cornstarch
Directions
Add coconut milk and sugar to a saucepan and stir over medium heat until sugar and salt is dissolved. Add the bananas to the pot and cook, stirring often until the bananas are integrated into the mixture. Make a slurry in a separate small bowl by gradually whisking 2 tablespoons water into the cornstarch. Whisk slurry into mixture in pot and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.
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By curiousgeorge7
Bellevue, WA
on February 19, 2011
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Fair. Not rich or creamy. Banana flavor ok. Agree though, must cuise the bananas to paste first.
By marilynsw2009_1...
ladson, 80
on March 27, 2010
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Since I have Diabetes, I used 4 packs of sweetner instead of sugar.
I mashed the bananas in the pot with the coconut milk.
I used 1 can of milk. I should have used less bananas.
All in all it was yummy.
By rnh42879_10268555
Capitol Heights, MD
on April 24, 2008
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This is my second time making this wonderful dessert...To make it the perfect pudding consistency you should put it in the blender...it gets rid of that funny feeling of mushing the banana in your mouth...also put some shredded coconut in it to get that extra coconut flavor...it's so good that you might not have enough for the next day...it's a great cool down after a spicy meal (like bobby flay's jerk rubbed thighs w/ mango habenero sauce kids love it too!!!!
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