This easy and healthy banana dessert recipe can be made with banana leaves or without. In Thailand, this custard would be steamed, but I find baking it in the oven is just as good and less messy. A terrific way to use leftover bananas, and you can put this easy dessert together in less than 10 minutes - just put everything in a blender and then pour into ramekins and pop them in the oven. Served warm, cold, or at room temperature, this creamy, tropical-tasting dessert is sure to please.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- SERVES 4
- 1 cup coconut milk
- 1/4 to 1/3 cup sugar, depending on desired sweetness
- 2 eggs
- 1 ripe banana
- 1 tsp. coconut or vanilla flavoring (or both)
- oil to grease ramekins
- optional: banana leaves
- Preheat oven to 350 degrees.
- Prepare 4-6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, cut two strips for each ramekin (about 2 inches wide by 6 inches long) and press into the ramekin in the form of a cross (as a lining).
- Place coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until sugar has dissolved.
- Pour the mixture into the ramekins, filling each one 3/4 full.
- Place ramekins in a flat-bottomed glass dish (a lasagna-type casserole dish works well). Fill this dish part-way with water - 1/3 to 1/2-way up the side of the ramekins. Gently place the dish in the oven, being careful not to spill the water.
- Bake for 45 minutes to 1 hour, or until the custard has set (is firm).
- Serve the ramekins warm, cold, or at room temperature (I prefer them warm). If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Also good with a scoop of vanilla ice cream. Enjoy!