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Banana Kokomeri au Coco
A sweet and creamy dessert made with ripe bananas, coconut milk, and a touch of sweetness, often baked until golden.
ð§ ææ
- 4 medium Ripe bananas(peeled and sliced)
- 240 ml Coconut milk(full fat)
- 100 g Sugar(or to taste)
- 1 tsp Vanilla extract
- 2 tbsp Rice flour
- 0.5 tsp Cinnamon powder
- 1 pinch Nutmeg
- 1 tbsp Butter(for greasing the dish)
- 2 tbsp Panela or jaggery syrup(optional, for drizzling)
- 2 tbsp Toasted coconut flakes(for garnish (optional))
ðšâð³ äœãæ¹
- 1
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter.
- 2
In a large mixing bowl, combine the sliced bananas, coconut milk, sugar, and vanilla extract. Mix gently.
- 3
Add the rice flour, cinnamon powder, and nutmeg to the banana mixture. Stir continuously until the batter is smooth and well combined, ensuring there are no lumps.
- 4
Pour the mixture into the prepared baking dish.
- 5
If using, drizzle the panela or jaggery syrup over the top and spread evenly with a spatula.
- 6
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 7
Let it cool slightly before serving. Garnish with toasted coconut flakes if desired.
ð¡ ããã®ã³ã
- âUse very ripe bananas for the best sweetness and creamy texture.
- âAdjust the sugar amount based on the sweetness of the bananas and your preference.
- âEnsure the rice flour is well incorporated to avoid lumps.
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- Add a tablespoon of lime juice for a hint of citrus.
- Incorporate other fruits like diced mango or pineapple.
- For a richer dessert, add a tablespoon of melted butter to the batter.