Exquisite Gluten-Free Polynesian Coconut Pudding in Banana Boats
Discover this scrumptious gluten-free Polynesian coconut pudding in banana boats recipe, perfect for a tropical twist on dessert. Enjoy an easy-to-prepare island treat that promises a delightful sensory experience and mouthfeel.
Allergens
N/A (excluding potential allergens in garnishes)
Ingredients
- 1 cup coconut milk
- 2 ripe bananas
- 1/4 cup canned coconut cream
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- Shredded coconut, toasted (for garnish)
- Fresh berries (for garnish)
- Mint leaves (for garnish)
Instructions
- In a small saucepan, combine the coconut milk, coconut cream, sugar, cornstarch, and a pinch of salt. Whisk together until smooth.
- Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle simmer. Remove from heat and stir in vanilla extract.
- Let the pudding cool slightly, then spoon into the halved bananas, filling each banana boat almost to the top.
- Garnish with toasted shredded coconut, fresh berries, and mint leaves.
- Serve immediately for best results.
Chef’s Insight
The use of ripe bananas adds natural sweetness to the dish, making it even more delightful without adding extra sugar.
Notes
This recipe is best enjoyed fresh to savor the optimal texture and flavors.