Hawaiian Coconut Pudding "Haupia" with Banana
Votes: 4
Time: 30 min.
Complexity: average
Servings: 8
Complexity: average
Servings: 8
Hawaiian Coconut Pudding "Haupia" with Banana - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bananas, sliced into rounds
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 l. coconut milk
- 1/4 cup toasted coarse sweet coconut flakes
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Recipes with similar ingredients: coconut water, coconut flakes, starch, bananas
Cooking the dish according to the recipe:
- Pour coconut milk into a saucepan, add sugar and salt and heat, stirring, over medium heat until the sugar and salt dissolve.
Add the bananas to the saucepan and cook, stirring frequently, until the bananas are incorporated into the mixture. In a separate small bowl, combine 2 tablespoons of water with the cornstarch, add to the mixture in the saucepan, and cook until the mixture thickens to the consistency of yogurt.
Transfer to a serving bowl, sprinkle with coconut flakes and refrigerate for at least 2 hours.
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