1. В В Preheat oven to 350°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.