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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 316kj
  • Fat Total 12g
  • Saturated Fat 10g
  • Protein 3g
  • Carbohydrate 51g
  • Sugar 14g
  • Sodium 59mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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