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.
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
Comments ( 0 )