170 gm (1 cup) sticky black rice, soaked overnight in cold water
600 ml canned coconut cream, plus extra to serve
1 vanilla bean, split and seeds scraped
70 gm coconut sugar, or to taste
To serve: lime wedges (optional)
50 gm coconut sugar
2 small bananas, unpeeled, halved lengthways
100 ml canned coconut milk
Drain rice then simmer with coconut milk, vanilla bean and seeds and 250ml water in a saucepan over medium-high heat, stirring occasionally, until rice is tender (30-35 minutes). Stir in coconut sugar and a pinch of salt and set aside.
For caramel bananas, scatter sugar evenly in the base of a frying pan, press cut-side of bananas into coconut sugar to cover evenly, then cook over medium-high heat until caramelised (3-4 minutes). Remove bananas from pan and set aside. Add coconut milk to pan, stir to combine and simmer until a sauce forms (2-3 minutes).
To serve, divide rice pudding among bowls, top with caramel bananas and drizzle with coconut caramel sauce. Serve with extra coconut cream or natural greek yoghurt.
Source : Gourmet Traveller