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Vietnamese banana pudding with coconut sauce

Easy to prepare but tastes divine. Banana and coconut is a marriage made in tropical heaven.



  • 1.

    Mash bananas up well.

  • 2.

    Mix the 2 flours and sugar.

  • 3.

    Add mashed bananas and milk to the dry ingredients and mix until well combined.

  • 4.

    Spray a baking dish about 20 cm diameter with oil and pour in the batter

  • 5.

    Steam for about 15-20 min until toothpick comes out clean.

  • 6.

    Wait till it cools before cutting up in diagonal slices.

  • 7.

    Bring the coconut cream and the salt and sugar to boil. Add tapioca flour dissolved in a bit of water and stir until sauce thickens.

  • 8.

    Pour coconut sauce over the banana pudding slices and top with coarsely grounded peanut or toasted sesame seed. Can eat cold or warm.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Vietnamese banana pudding with coconut sauce.


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