SERVES 12
Ingredients
7 slightly underripe large bananas
4 cups coconut milk
ВЅ cup palm sugar
1 teaspoon vanilla
3ВЅ tablespoons of tapioca flour
Preparation
1.В В Preheat oven to 350В°F. Place bananas with skin intact on a baking sheet and place in oven. Bake until skin blackens, about 5 minutes. Remove from oven and cool until skin can be comfortably peeled without burning your hands. Peel bananas. Mash 3 of the bananas and set aside.
2.В В Combine mashed bananas, coconut milk, palm sugar, vanilla and tapioca flour in a saucepan and bring to a boil over medium-high heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes).
3.В В Remove from heat and stir in vanilla. Strain mixture through a fine-mesh strainer into a bowl. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
4.В В Slice remaining bananas to a quarter-inch thickness and layer with pudding in bowls. Start with a pudding layer, then add bananas, and repeat, ending with pudding on top.
