Banana Coconut Pudding — Print Recipe

Ripe bananas mashed and folded into thick coconut cream with a hint of sugar. A simple, beloved I-Kiribati dessert requiring no cooking.

Instructions

1 Select very ripe bananas with brown-spotted skins for maximum sweetness and soft texture.
2 Peel bananas and place in a mixing bowl. Mash with a fork until mostly smooth with some small chunks remaining.
3 Add coconut cream gradually, folding it gently into the mashed banana with a spoon.
4 Taste and add sugar if desired, though ripe bananas usually provide sufficient sweetness on their own.
5 Add a tiny pinch of salt to enhance the natural flavors of both banana and coconut.
6 Serve immediately in small bowls, or chill for thirty minutes for a cooler, firmer dessert.

Did You Know?

This is often the first solid food given to I-Kiribati babies, as the combination of banana and coconut cream is both nutritious and easy to digest.