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Ingredients
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1 (3.5 ounce) package flaked coconut
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¼ teaspoon salt
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¾ cup tapioca flour
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½ cup rice flour
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½ tablespoon arrowroot starch
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1 cup unsweetened coconut cream
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½ cup white sugar
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1 pound ripe bananas, mashed
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½ cup coconut milk
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⅛ teaspoon salt
Directions
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Toss flaked coconut with 1/4 teaspoon salt in a bowl; set aside.
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Sift tapioca flour, rice flour, and arrowroot starch together in a large bowl; stir in coconut cream until flours are incorporated into cream, at least 10 minutes. Stir in sugar until completely dissolved. Add mashed bananas; mix well. Stir in coconut milk and remaining 1/8 teaspoon salt; mix well. Pour batter into a square baking pan or individual aluminum foil cups. Top with the reserved flaked coconut.
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Place a large steamer basket into a saucepan; fill with 1 1/2 inches water, no more than just below the bottom of the basket. Bring water to a boil. Add baking pan or foil cups to basket, cover, and steam until cake cooked through, 20 to 25 minutes.
Nutrition Facts (per serving)
508 | Calories |
24g | Fat |
74g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 508 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 22g | 109% |
Sodium 212mg | 9% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 6g | 20% |
Total Sugars 34g | |
Protein 4g | 8% |
Vitamin C 8mg | 9% |
Calcium 18mg | 1% |
Iron 2mg | 13% |
Potassium 534mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.