I had some bananas veering on the wrong side of ripe so rather than toss them in the compost I decided to make my version of a popular Indian dessert called Kheer.
Kheer is usually made with milk, ghee and lots of white sugar, none of which form part of my diet. So I made a dairy free, refined sugar-free, vegan version using coconut milk and coconut palm sugar.
It’s delicious, nutritious and very easy to make.
You can adjust the sweetness to your own preference. I always prefer desserts less sweet and the raisins in this lend their own sweetness to the dish. You could also use any other sweetener like honey or maple syrup.
Another option is to make the Kheer with cooked rice instead of the banana and make it into a rice pudding.
2 cups Coconut milk
1 ripe Banana chopped into small pieces
½ cup slivered almonds and cashews
¼ cup Raisins
½ tsp Cardamom powder
Pinch of cinnamon powder
1 tbsp palm sugar (adjust to taste)
First lightly toast the almonds and cashews in an oven tray on a low heat and put to one side.
In a saucepan pour the coconut milk and add the banana pieces, raisins, cardamom powder, cinnamon, and palm sugar. (Start by adding half the palm sugar and add more if you require more sweetness)
Bring to a boil, stirring all the while, until the banana pieces are soft and almost falling apart.
Then add the toasted nuts and stir for another minute or so.
Pour into individual dessert bowls and either eat immediately as a hot dish or refrigerate and eat later cold