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Recipe · New Caledonia
Gratin de bananes poingo
Baked poingo bananas with coconut milk
⏱ 45 minServes 6Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
8poingo bananas
300 ml (1¼ cups)coconut milk
50 g (2 oz)butter
60 g (2 oz)cane sugar
1 tspvanilla powder
1 pinchgrated nutmeg
- 8 poingo bananas
- 300 ml (1¼ cups) coconut milk
- 50 g (2 oz) butter
- 60 g (2 oz) cane sugar
- 1 tsp vanilla powder
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F), then peel the poingo bananas and halve them lengthwise so they brown well in the pan.
- Melt the butter in the skillet, add the cane sugar, then cook the banana halves for 2 minutes per side until lightly caramelized.
- Arrange the caramelized bananas snugly side by side in the buttered gratin dish in an even layer.
- Mix the coconut milk with the vanilla powder and grated nutmeg, then pour it gently over the bananas.
- Bake for 25 minutes until the coconut milk has thickened slightly and the bananas are golden and glossy.
- Let cool for a few minutes, then serve warm, on its own or with a scoop of vanilla ice cream.
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