Tropical and Asian-inspired dessert teams tiny Lady Finger bananas with coconut milk, sweetened with palm sugar, topped with yeast flakes
1 tablespoon cornflour
100g grated palm sugar
50 ml water
1 pandan leaf
3 cups coconut milk
16 ‘Lady Finger’ bananas
Engevita Savoury Yeast Flakes – to taste
Mix the cornflour with a tablespoon water.
In a small heavy based saucepan, put in the grated palm sugar, 50 ml water, and the pandan leaf tied in a knot. Bring to the boil. Simmer 5 minutes.
In another medium sized heavy-based saucepan, add half a cup of this palm sugar syrup, to the coconut milk. Simmer 15 minutes. Add the finger bananas. Simmer 10 minutes.
Add the cornflour/water mixture. Simmer 2 minutes.
Serve sprinkled with yeast flakes.