Can I use less sugar?
Yes, you can adjust the sugar to your preference. Start with 1/4 cup and taste before adding more.
DESSERT
Laotian Banana Coconut Pudding (Khao Nom Maw Keang)
This traditional Laotian dessert is a delightful blend of sweet ripe bananas, creamy coconut milk, and a hint of pandan. It's a comforting and naturally gluten-free pudding, perfect for a light dessert or snack.
HOW TO MAKE IT
Let's cook.
01
In a large saucepan, combine 3 cups of coconut milk, granulated sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm, about 5 minutes. Do not boil.
02
In a small bowl, whisk together the remaining 1 cup of coconut milk with the tapioca starch until smooth. This creates a slurry.
03
Gradually pour the tapioca starch slurry into the warm coconut milk mixture in the saucepan, stirring continuously. Continue to stir over medium heat until the mixture thickens to a pudding-like consistency, about 8-10 minutes.
04
Remove the saucepan from the heat and stir in the pandan extract until fully combined.
05
Gently fold in the sliced ripe bananas. Be careful not to mash them.
06
Pour the pudding into individual serving bowls or a large serving dish. Allow it to cool slightly at room temperature for 15 minutes.
07
Refrigerate the pudding for at least 2 hours, or until thoroughly chilled and set.
08
Before serving, garnish with toasted shredded coconut.
About This Recipe
This traditional Laotian dessert is a delightful blend of sweet ripe bananas, creamy coconut milk, and a hint of pandan. It's a comforting and naturally gluten-free pudding, perfect for a light dessert or snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra aromatic touch, you can add a fresh pandan leaf to the coconut milk mixture while heating, then remove it before adding the tapioca slurry. Ensure your bananas are ripe but still firm enough to hold their shape when sliced.
Easy Substitutions
If pandan extract is unavailable, you can omit it or use 1/2 teaspoon of vanilla extract for a different flavor profile. For a richer texture, you can add 1/4 cup of cooked tapioca pearls along with the bananas. Any sweet, ripe fruit like mango or jackfruit can be substituted for bananas, though the flavor will change.
Storage & Reheating
Store leftover Laotian Banana Coconut Pudding in an airtight container in the refrigerator for up to 3 days. It is best enjoyed chilled.
Serving Suggestions
Serve this pudding as a refreshing dessert after a spicy meal. It pairs wonderfully with a cup of hot green tea. For a more elaborate presentation, serve in small glass cups and layer with fresh fruit. You can also add a sprinkle of chopped roasted peanuts for a textural contrast.
Common Mistakes
1. Not dissolving tapioca starch properly: This leads to lumpy pudding. Always mix tapioca starch with cold liquid first. 2. Overheating the coconut milk: Boiling coconut milk can cause it to separate. Keep the heat at medium and stir gently. 3. Not stirring constantly: The tapioca starch can stick and burn at the bottom of the pan if not stirred continuously. 4. Mashing the bananas: Fold the bananas in gently to maintain their shape and texture. 5. Not chilling long enough: The pudding needs adequate time in the refrigerator to set properly.
Frequently Asked Questions
Where can I find pandan extract?
Pandan extract is commonly found in Asian grocery stores or online. It provides a unique, fragrant aroma.
Can I make this pudding vegan?
This recipe is naturally vegan, as it uses coconut milk and plant-based ingredients.
What kind of bananas should I use?
Use ripe bananas that are still firm. Overly soft bananas will break down too much in the pudding.
MORE TO KNOW
The key to a smooth and creamy Laotian Banana Coconut Pudding is to ensure the tapioca starch is fully dissolved in cold coconut milk before adding it to the warm mixture. This prevents lumps. Stirring constantly during the thickening process is also crucial to achieve the desired consistency without scorching the bottom of the pan. The pudding will continue to thicken as it cools, so don't overcook it on the stovetop.
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