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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.


  • Pudding:

  • 3 ripe bananas

  • 1 cup of tapioca flour

  • 1/2 cup of rice flour

  • 1/2 cup of milk

  • 2 tbs sugar

  • For the sauce:

  • 200 ml of coconut cream (light okay)

  • 1/8 tsp of salt

  • 1 tbs sugar

  • 1 tbs tapioca flour


  • 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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