Desserts Recipes Vegan

Mango Coconut Custard Steamed in Banana Leaves

October 15, 2011


Mango Coconut Custard Steamed in Banana Leaves



  • 12.3 oz firm tofu
  • 8 oz. coconut cream
  • 1/3 cup palm sugar
  • 4 TB cornstarch
  • 2 oz coconut milk
  • 1 mango sliced
  • 1 packet of frozen banana leaves, thawed


  1. Using food processor, puree all ingredients except mango until smooth.
  2. In the middle of a banana leaf, spoon ½ cup coconut custard mixture into leaf and top with mango slices until completely covered.
  3. Wrap banana leaf and place in steamer.  There are different techniques to wrap banana leaves, I find it easier to wrap the banana leaf like you would a present. Be sure to handle gently because the leaves can tear and you don’t want to compromise the integrity of the actual custard filling by squeezing it too much.
  4. Preheat your steamer basket or steamer pot and place banana leaf packets in steamer. Steam for 30 minutes.  
  5. Remove from steamer and let sit for ten minutes.
  6. Keep Mango Coconut Custard in banana leaves and serve, being careful to open the banana leaves away from you.
  7. May store in refrigerator. To reheat you may microwave, heat using steamer or let sit until room temperature and serve.
  8. Yields 5-6 servings

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