Coconut and Banana Pudding
This is a simple pudding that is relatively simple to make. I like to think of it as healthier that a crème Brulee or pannacotta, as I have replaced the white sugar with honey, and I have used coconut milk instead or cream. It does not have the same consistency as those and is not as sweet, but I think it is still delicious and kids love it too.
Nutritionally, you are benefiting from the potassium, fibre, manganese and Vitamins B6 and C that the banana provides, and the healthy coconut provides you with the saturated fatty acid Lauric Acid which increases good cholesterol (HDL) in your blood, as well as B vitamins.
1 cup coconut milk
1 tablespoon honey (runny)
1 ripe banana
1 tsp coconut essence
a few drops of banana essence
2 tablespoons of desiccated coconut
1 tablespoons of coconut oil or olive oil
4-6 strawberries or other fruit to garnish (optional)
1. Start my greasing 4-6 ramekins with some of coconut or olive oil and preheat the oven to 350 degrees.
2. Mash the banana and add all the ingredients together. You can either blend this in a blender or mix by hand, but a blender will give you a smoother consistency.
3. Make a Bain Marie, by pouring some hot water into a baking tray or casserole dish, one that is big enough that you can fit hot water in so that it reaches the ramekins half way up.
4. Pour the hot water in the dish. Pour your banana mixture into the individual ramekins so that they are evenly spread and place in your bain marie.
5. Place them in the oven for around 40-45 minutes or until golden and set. Be careful not to overcook.
6. Get a small pan and place the remaining oil and toast the desiccated coconut for a few minutes, being careful not to burn it.
7. Prepare your garnish and set to one side with the coconut.
8. Once the puddings are ready, allow to cool, or eat while still warm, and sprinkle with the toasted coconut and add the fruit garnish….and enjoy!
This recipe was adapted from thaifoodabout.com