8 bananas
⅓ cup water
¾ cup tapioca flour
400 ml canned coconut milk (the kind with the coconut cream in it)
1 Tbsp cornstarch
½ cup milk or almond milk
1 Tbsp sugar (optional)
Place bananas and water in a saucepan and mash well. Cook on medium heat for 15 minutes, continuing to mash and mix as it boils. Allow to cool for 10 minutes.
Whisk in the tapioca flour until it is smooth and lump free.
Spread the mixture into a buttered 8 or 9-inch baking dish. Bake at 375°F for 35 minutes, or until set and golden brown. Allow to cool slightly before cutting into small squares.
While the poke is baking, make the coconut sauce: In a saucepan, mix together the cornstarch and the coconut milk. Stir in the milk or almond milk. Heat gently, stirring often, until coconut sauce comes to the boil, remove from heat and cool a little.
Serve banana poke in a bowl and pour on some coconut sauce.
Tested by Nancy Weir, WICC office administrator