4 bananas cut into 1-inch pieces
1 cup Palm Sugar (or substitute with maltose or brown sugar)
1/2 cup water
1/2 cup coconut cream
1/4 teaspoon salt
For the coconut cream:
200g grated coconut
300ml warm water
4 bananas cut into 1-inch pieces
1 cup Palm Sugar (or substitute with maltose or brown sugar)
1/2 cup water
1/2 cup coconut cream
1/4 teaspoon salt
For the coconut cream:
200g grated coconut
300ml warm water
Prepare the coconut cream
Blend in a blender 200g of grated coconut with 300ml of warm water
Strain the mixture through a fine cheesecloth, pressing to separate the liquid from the solids
The resulting liquid (coconut milk) should be placed in a glass container and refrigerated for several hours until the cream (top) separates from the milk (bottom)
Use the coconut cream with 1/4 teaspoon of salt
Prepare the banana
Steam in a pot the palm sugar, water, and bananas, until it has a consistency like a syrup
Add the cooked banana to the syrup
Continue steaming for a few more minutes, until the banana is cooked but still firm
Serve the warm banana with the coconut cream topping.
