Recipe by leeleitch
Adapted from Martin Yan’s Asian Favorites
Top Review by mayness
Mine didn't set very well - I think it could use a higher egg-to-everything-else ratio. But the taste was great. I also wasn't a big fan of the texture of the shredded coconut mixed in - I used unsweetened, so I figure I can leave that out next time without changing the taste much. It was almost too sweet anyway, but I don't eat much sugar, so I think normal people would like it the way it is. =] I used coconut oil instead of butter to make it dairy-free. It's a recipe I'll keep playing around with, for sure. (Made for Bargain Basement tag game.)
- 5 ripe bananas, peeled and cut into 1-inch sections
- 2 cups canned unsweetened coconut milk
- 2 eggs
- 1⁄2 cup sugar
- 1⁄2 cup sweetened flaked coconut
- 1 tablespoon butter, softened
- sugar, as needed to finish
- 1⁄4 cup candied walnuts, coarsely chopped (purchased)
Directions See How It's Made
- Preheat oven to 350°F
- Puree the bananas in a food processor.
- Then add the coconut milk, eggs and sugar into the food processor and pulse until well mixed.
- Pour the banana custard mixture out into a bowl and stir in the shredded coconut.
- Butter eight 1/2-cup ramekins.
- Pour the banana custard into the ramekins, about 3/4 way up.
- Place the ramekins in a baking pan and pour enough hot water into the pan, water should come halfway up the sides of the ramekins.
- Bake the custards until just set, about 20 minutes.
- Immediately remove the ramekins from the hot water bath and place them on a rack to cool.
- Just before serving, sprinkle the custards evenly with about 1 tablespoon of sugar.
- Turn the oven to broil.
- Place the custards back into the oven, at least 4 inches from heating element, until sugar caramelizes, about 2 minutes.
- Garnish with the chopped candied walnuts.