Ever have extra bananas on your hands? Use them to make this healthy dessert that is the Thai equivalent of bread pudding - but without the bread/gluten. Instead, glass noodles (made from bean flour) are used, together with slices of banana and an easy custard. You'll enjoy this delicious dessert, especially when served warm with vanilla ice cream (or frozen low fat vanilla yogurt). It's a delicious, comforting, low fat and gluten free dessert recipe that's also incredibly yummy!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 1 can good-quality coconut milk
- 3 eggs
- approx. 1/2 cup cellophane/glass noodles (sold in packaged "bundles", and made of pea/bean flour)
- 2 ripe bananas, cut into small pieces (bananas can be slightly over-ripe - a good way to use them up!)
- pinch of salt
- 1 tsp. vanilla
- 1/4 cup lightly-packed brown sugar (or more to taste)
- optional: 1/4 cup sweet dry shredded baking coconut
- vanilla ice cream, yogurt, or frozen soy dessert to serve
- 2 Tbsp. additional dry shredded baking coconut (for garnish)
- Preheat oven to 325 degrees. Lightly grease a small cassarole dish (with a cover) and set aside.
- Soak the noodles in a pot of hot water for 8-10 minutes, or until soft. Tip: These noodles are very stiff and wiry when dry - it helps to use scissors to cut out a 1/2 cup portion.
- While noodles are softening, crack eggs into a mixing bowl. Using a whisk or fork, beat the eggs until fluffy (1 minute).
- Add to the bowl the coconut milk, bananas, salt, vanilla, dried shredded coconut (if using), and brown sugar. Stir well. Taste test for sweetness, adding more sugar if desired.
- When noodles are translucent and fairly soft, drain them. Using a clean pair of scissors, cut the noodles into small pieces.
- Add the cut noodles to the egg mixture and stir. Pour into the casserole dish. Cover and bake at 325 degrees for 1 hour, or until "set" (a fork should come out clean when inserted).
- While custard is baking, place 2 Tbsp. shredded baking coconut (sweetened or unsweetened) in a dry frying pan. Turn heat to medium-high. Stir coconut continuously until it begins to brown. Remove from heat, stirring until all the coconut has turned light golden-brown. Pour into a bowl to cool. (Do not leave in the frying pan, or it will burn from the residual heat.)
- To serve, place scoops of warm custard in serving bowls together with scoops of vanilla ice cream (or other frozen dessert). Top with a sprinkling of toasted coconut and serve immediately. Enjoy!