Mon Dessert Tradition · Banana in Coconut Milk
Ngapyaw Baung
Photo: Rockrangoon / Wikimedia Commons · CC BY-SA 3.0
The bananas are simmered directly in the sweetened coconut milk until they break apart on their own, rather than being mashed first — the pudding thickens itself as the fruit falls apart.
Ripe bananas are stewed down in coconut milk and sugar until the fruit breaks apart into the sauce, thickened with a little rice flour into a soft, sweet pudding. Mon State stalls and home cooks alike serve it warm in small cups as an everyday dessert.
Why it's made this way: As a Mon culinary staple, this simple banana-and-coconut pudding reflects the coconut palms and banana groves common across Mon State, and it's served at ceremonies and special occasions as often as it is as an everyday treat.
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