This is an easy recipe for Coconut Banana Custard that is quickly whipped up with a blender, mixer, or food processor. The "flowering" effect comes with using banana leaves (if you don't have any, the dessert is also good plain). In Thailand, this dessert 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 dessert together in less than 10 minutes. Served warm, cold, or at room temperature, this creamy, tropical-tasting dessert also healthy, plus low in fat and calories.
Prep Time: 10 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
- SERVES 4
- 1 cup coconut milk
- 1/3 to 1/2 cup sugar, depending on desired sweetness
- 2 eggs
- 1 ripe banana
- 1 tsp. coconut or vanilla flavoring (or both)
- oil for ramekins
- optional: 1 package banana leaves (can be found in the freezer of your local Asian/Chinese food store)
Preparation:
- Preheat oven to 350 degrees.
- Prepare 4-6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
- 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.
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- Pour the mixture into the ramekins, filling each one 3/4 full.
- Place ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water - up to 1/2 the height of the ramekins - and carefully place the dish in the oven.
- Bake for 45 minutes to 1 hour, or until the custard has set (is firm).
- Serve the ramekins either hot or cold, or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Enjoy!
