Banana and coconut sweet dessert l Maldivian food traditional food

Peel and slice the ripe bananas into rounds.

In a saucepan, combine water, sugar, and salt over medium heat until the sugar dissolves.

Add the grated coconut to the saucepan and stir well.

In a small bowl, mix cornstarch with a little water to create a slurry.

Pour the cornstarch slurry into the saucepan and stir continuously until the mixture thickens.

Add coconut milk and continue to cook for another 2-3 minutes.

Stir in the sliced bananas, vanilla extract, lime juice, and cardamom.

Cook for an additional 5 minutes, stirring gently to avoid breaking the bananas.

Remove from heat and let cool slightly.

Serve in small bowls, garnished with chopped pistachios, almonds, sesame seeds, and a sprinkle of cinnamon.

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