|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 27g||137%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coconut milk, cream and cinnamon make a rich topping for steamed bananas. Feel free to add other Asian fruit, such as mangoes or starfruit.
- 4 bananas (peeled and quartered)
- 1/2 cup coconut cream
- 1 1/2 cups coconut milk
- 1/2 teaspoons cinnamon (or to taste)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3 tablespoons coconut milk
- Garnish: mint leaves
Gather the ingredients.
Steam the bananas in a covered steamer over a wok filled with boiling water.
Bring the coconut cream and coconut milk to a boil. Stir in the cinnamon and sugar.
In a small bowl, combine the cornstarch and coconut milk.
Add this cornstarch and milk mixture to the saucepan, stirring quickly to thicken.
Place the steamed banana pieces in individual serving dishes and pour the sauce over.
Garnish with mint leaves and Asian fruit slices, as desired.