Banana and coconut cream dessert

Ingredients

• 5 large (about 400 g)bananas
• 3 tablespoonssugar
• 50 mlwater
• 150 gtapioca flour
• 1 tablespoonsesame seeds
• 1 teaspoonnatural peanuts
• 1 handful (optional)berries
• 100 mlcoconut milk (from a tin, 100% coconut)
• 1 teaspoon tapioca flour + 3 tablespoons watertapioca flour and water
• 1 teaspooncoconut sugar

Instructions

1. 1

   Mix the bananas

   Slice the bananas thinly and leave them to marinate with the sugar for about 20 minutes. Add the tapioca flour and 50 ml water, mixing thoroughly. Spoon the mixture into a 20 cm cake tin, preferably a springform tin, and spread it evenly.

2. 2

   Steam the cake

   Bring water to the boil in a pan the same diameter as the cake tin. Set a perforated steaming lid or Chinese steamer over the pan, place the tin inside and cover. Steam for 20 minutes. Do not open the tin until the cake has cooled completely.

3. 3

   Make the topping

   In a pan, combine the coconut milk with the teaspoon of tapioca flour dissolved in 3 tablespoons of water and the coconut sugar. Bring to the boil, then turn off the heat and stir well. Leave the cream to cool. Spread it over the cooled cake and finish with sesame seeds, finely chopped peanuts and the berries.

What is banana and coconut cream dessert?

This is a steamed banana cake topped with coconut cream, sesame and peanuts. The supplied description calls it a typical Vietnamese recipe; its soft, chewy texture comes from tapioca flour rather than wheat flour.

Bananas are sweetened and mixed into the cake base, while the coconut topping adds a creamy contrast. Optional berries bring a fresher, tangier finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The bananas and tapioca flour provide most of the carbohydrate, while coconut milk contributes much of the fat. There is little concentrated protein in the listed ingredients, so serve a modest slice with plain yoghurt or another protein-rich food if you want a more balanced snack.

The banana and tapioca base

Bananas: slice them thinly so they distribute through the cake mixture, then give them about 20 minutes with the sugar before adding the other ingredients.

Tapioca flour: mix it in thoroughly with the water to make an even batter. Spread the mixture in the tin with a spoon, as directed.

Steaming the cake

Steamer setup: use a pan that matches the tin's diameter and a stable perforated lid or steamer. Keep the cake tin level and covered while it cooks for 20 minutes.

Cooling: leave the cake in its tin until completely cool before opening it. This helps the soft cake hold together when you add the topping.

Getting the coconut cream right

Dissolving: stir the teaspoon of tapioca flour into the 3 tablespoons of water before adding it to the coconut milk and coconut sugar. This helps avoid lumps in the cream.

Heating: bring the mixture to the boil, switch off the heat and stir well. Let it cool before spreading it over the cake.

Finishing and serving

Toppings: chop the peanuts finely so they are easy to sprinkle, then scatter them with sesame seeds over the coconut layer. Add the berries if you want a brighter, fruitier contrast.

Serve the cake once the coconut cream has cooled and set. A small portion alongside unsweetened tea or fresh fruit makes a balanced dessert plate.

Timing and texture

The method specifies about 20 minutes of banana marinating and 20 minutes of steaming, followed by cooling time for both the cake and cream. Allow extra time for everything to cool fully before assembling.

The finished cake is intended to be soft and cohesive, with a creamy topping. If the centre still seems loose after steaming, keep the tin covered and check that the steamer is producing steady steam.

Recipe notes & tips

• Use bananas that are ripe but still firm enough to slice neatly.
• Spread the mixture evenly in the 20 cm tin so it steams at a consistent thickness.
• Make sure the steamer lid sits securely over the pan.
• Dissolve the tapioca flour completely in the water before heating the coconut cream.
• Wait until both the cake and topping have cooled before assembling.
• Chop the peanuts finely for an even finish.

Variations

• Add berries: scatter the optional berries over the coconut cream just before serving.
• Change the nuts: use another finely chopped nut in place of the peanuts.
• Toast the sesame: briefly toast the seeds before sprinkling them on top.
• Adjust the sweetness: reduce the sugar in the banana mixture to suit the ripeness of the fruit.
• Serve chilled: refrigerate the assembled cake for a cool, firmer dessert.

Common mistakes to avoid

• Thick banana slices: they can make the cake uneven; slice the fruit thinly.
• Lumpy batter: mix the flour and water thoroughly into the bananas before steaming.
• Uncovered steaming: the cake needs a lid over the steamer; cover the pan during cooking.
• Opening the tin too soon: the cake may not hold together; wait until it is completely cool.
• Lumpy coconut cream: dissolve the tapioca flour in water before adding it to the pan.
• Warm topping: it can soften the cake; cool the coconut cream before spreading it.

How to store

Cover and refrigerate leftovers for up to 2 days. Serve chilled or allow a portion to stand briefly at room temperature; reheating may soften the coconut topping and cake.

Frequently asked questions