Banana and pineapple delight
I am delighted to present before you all, another baked banana pudding which you can alter to your choice and requirements. A few minutes to assemble, twenty minutes to bake and an hour to chill , no milk product , no added sugar if you like it the way I make it and yet a delicious summer pudding .
Ingredients:
1. Two medium firm bananas
2. 200 ml tetra pack of coconut milk
3. Canned pineapple pieces
4. One and a half tablespoon of cornflour
5. Two tablespoons dessicated coconut (optional)
Method:
1. Slice the bananas and place them in a small dish and toss a teaspoon of lemon juice so that the bananas don’t get discoloured.
2. Measure 100 ml of the syrup from the canned pineapple and mix it with the coconut milk.
3. Place the coconut and syrup mixture in a sauce pan reserving half a cup to dissolve the cornflour.
4. As soon as the milk comes to a boil on medium flame , add the cornflour mixture and stir for a few seconds till you get a single cream like consistency.
5. Pour over the arranged bananas and bake in a preheated oven at 180° for twenty minutes .
6. Let the custard come to room temperature.
7. Place the dessicated coconut in a non stick frying fan and toss the coconut till it becomes a pleasant golden colour. You can omit this step in case you don’t like the flavor of coconut. The coconut milk custard has a very delicately balanced flavour of pineapple and coconut.
8. Sprinkle the dessicated coconut on the baked custard.
9. Pile up as many drained pineapple pieces as you would like. Remember they are going to contribute a lot to making the pudding sweet , so just put as many as you like. Chill in the refrigerator for atleast an hour before serving.Tastes best when served chilled.
0 comments:
Post a Comment