Preparation

Pudding:
In a blender, blend soy milk, condensed soy milk and cornstarch.
Place in a pan and bring to medium heat, stirring constantly until it thickens.
Add the grated coconut and mix well.
Remove from heat and pour into a 22 cm diameter hole greased with coconut oil.
Let cool and refrigerate for 4 hours.
Syrup:
Put the sugar in a pan, bring to medium heat until caramel and gradually add the water until you get the color and consistency of caramel.
Place the sliced ​​bananas and leave for 2 minutes. Remove from heat, let cool and refrigerate until ready to serve.
To serve, unmold the pudding and drizzle with the caramelized banana syrup.

Ingredients

  • For the pudding:
  • 6 cups of soy milk
  • 1 can of condensed soy milk
  • 10 tablespoons cornstarch
  • 100 g of grated coconut
  • Grease coconut oil
  • For the syrup:
  • 7 medium, ripe and firm nanica bananas
  • 10 tablespoons of sugar
  • 2 tablespoons of water