Ghanaian Vegetarian Fufu Delight: Coconut and Banana Custard Pots
A flavorful ghanaian dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup bananas, ripe and mashed
- 1 cup coconut milk
- 1/2 cup almond flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3 large eggs
- 2 teaspoons cinnamon, ground
- 1/4 cup mixed berries, fresh and sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease four small ramekins or custard cups. In a large bowl, whisk together bananas, coconut milk, almond flour, sugar, salt, and eggs until smooth. Divide half of the mixture evenly among the prepared ramekins. Sprinkle cinnamon over each. Top with remaining banana mixture, ensuring an even distribution. Bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly and serve warm, garnishing each pot with fresh berries.
Chef’s Insight
The combination of banana and coconut flavors is inspired by traditional Ghanaian desserts, while the addition of almond flour provides a unique twist on this vegetarian dish.
Notes
Adjust the sweetness of the custard according to personal preference by adding more or less sugar.