- 8 small or 4 medium bananas
- 500 ml coconut milk
- 500 ml coconut cream
- 6 tbsp palm sugar
- 1 cinnamon stick
- 4 or 5 mint leaves
- 1 tbsp toasted and ground peanuts and cashew nuts
- 2 tsp sugar
- 1 tsp ground cinnamon
Place coconut milk, sugar, cinnamon and mint leaves in a pot on medium heat. Stir it occasionally.
When the milk starts boiling, reduce the heat and add coconut cream.
Cut bananas along (if medium bananas, cut in half too) and add to the pot. Let it cook for around 20 minutes on very low heat. Stir it occasionally.
Mix sugar and ground cinnamon. Crush peanuts and cashew nuts.
Serve it, hot, warm or cold, in individual bowls. Sprinkle sugar, cinnamon, peanuts and cashew nuts over it.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.