BETA
Banana & Sweet Potato Coconut Bowls
Soft sweet potato cubes and ripe banana in a warm coconut broth gently sweetened with brown sugar and cinnamon.
40 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Sweet potato250 g
- Ripe banana2 whole
- Canned coconut milk300 ml
- Water250 ml
- Brown sugar35 g
- Ground cinnamon0.25 tsp
- Vanilla extract0.5 tsp
- Salt0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Contains coconut. Check the coconut milk label for declared allergens.
Method
Prepare the fruit and potato
Wash and peel the sweet potato, then cut into 1.5 cm cubes. Peel the bananas and cut into 2 cm pieces. Choose ripe but firm bananas so they hold their shape. Stir the canned coconut milk until the cream and liquid are combined.
Soften the sweet potato first
Put sweet potato, water, sugar, cinnamon and salt in a saucepan. Bring to a simmer, cover loosely and cook for 10–14 minutes, stirring occasionally, until a knife passes through a cube with only slight resistance. If the pan is nearly dry before the potato softens, add a small splash of water.
Add the coconut and banana
Stir in the coconut milk and return to a gentle simmer. Add banana and cook for 4–5 minutes, stirring carefully, until the sweet potato is fully tender and the banana is hot and soft but still in pieces. Avoid a vigorous boil. Remove from the heat and stir in the vanilla.
Serve in small bowls
Let stand for 5 minutes, then divide the fruit and coconut broth evenly among four dessert bowls. Serve warm. Cool leftovers in shallow containers and refrigerate within 2 hours.
This bowl uses ordinary ripe bananas and orange-fleshed sweet potato, not firm cooking plantain or cassava, which need different preparation.
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