Easy Thai Banana Coconut Custard

Preheat the oven to 350 F.

Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).

Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.

Pour the mixture into the ramekins, filling each one 3/4 full.

Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water—up to 1/2 the height of the ramekins—and carefully place the dish in the oven.

Bake for 45 minutes to 1 hour, or until the custard has set and is firm.

Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened.