Micronesian-Style Banana and Coconut Pudding
A simple Micronesian-style banana and coconut pudding thickened gently on the stovetop. Use ripe bananas for the best texture.
Prep
15m
Cook
20m
Serves
4
Regional versions
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- Cook Islands
- Micronesia
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pudding
- 8pcsBanana (ripe)
- 400mlCoconut Milk
- 2gSea Salt
Wrapping
- 2pcsBanana Leaf (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (355°F).
- 02
Bake the bananas in their skins until very soft and fragrant.
- 03
Peel the bananas and mash the flesh until smooth.
- 04
Stir in the coconut milk and sea salt until fully combined.
- 05
Soften the banana leaves briefly over gentle heat so they bend easily.
- 06
Wrap the pudding mixture in the banana leaves and warm it in the oven until heated through.
- 07
Serve warm.
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