Serves 4–6

This satisfying dessert requires no baking! It is also lacking eggs and cream, so it takes on the texture of porridge more than of custard. The banana and the fruit cocktail give the pudding flavor and structure.

Vietnamese Bananas

3 tablespoons shredded coconut (unsweetened)

3 tablespoons butter

3 tablespoons brown sugar

1 tablespoon grated ginger Grated zest of 1 orange

6 bananas, peeled and sliced in half lengthwise

4 tablespoons lime juice

6 tablespoons orange liqueur

3 teaspoons toasted sesame seeds

  1. Heat a small nonstick pan over high heat. Add the coconut and cook, stirring constantly, until golden brown. Remove the coconut from the pan and set aside.
  2. In a large sauté pan, melt the butter over medium-high heat. Stir in the brown sugar, the ginger, and orange zest. Place the bananas in the pan, cut-side down, and cook for 1 to 2 minutes or until the sauce starts to become sticky. Turn the bananas over to coat in the sauce. Place the bananas on a heated serving platter and cover with aluminum foil.
  3. Return the pan to the heat and thoroughly stir in the lime juice and the orange liqueur. Using a long-handled match, ignite the sauce. Allow the flames to die down and then pour the sauce over the bananas.
  4. Sprinkle the bananas with the toasted coconut and the sesame seeds. Serve immediately.