Kolak is an Indonesian dessert traditionally served during Ramadan , especially at Iftar , the breaking of the fast. Sweet, creamy, and naturally gluten-free , it consists of plantains and/or sweet potatoes simmered in a delicious mixture of coconut milk and palm sugar , flavored with pandan leaf or vanilla. I added pandan extract, so my dessert is very green! This hot or warm dessert is a family classic appreciated for its simplicity and rich flavor. Many variations exist depending on the region: some add tapioca, jackfruit, or even sweetcorn. Kolak embodies Indonesian hospitality and sharing, and can be enjoyed at the end of a meal or as a snack.
Here's an easy, 100% gluten-free homemade version to take you on a culinary journey through Indonesia.

Gluten -free Indonesian Kolak - The Camadan Coconut's creamy dessert from Coconut

Indonesia

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Preparation time 10 mins Cooking time: 15 minutes Rest time 30 mins Total time 55 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

2 ripe plantains (or sweet potatoes, peeled and cubed)

• 400 ml coconut milk
• 80g of palm sugar (or coconut sugar)
• 1 pandan leaf (or extract (which will color the Kolak))
• 1 pinch of salt
• 250 ml of water

Preparation

1. Cut the bananas into chunks or the sweet potatoes into cubes.
2. In a saucepan, heat the water, sugar, and pandan leaf (or vanilla) until dissolved. I used pandan extract, so my dessert is very green.
3. Add the coconut milk, salt, then the pieces of banana and/or sweet potato.
   
4. Simmer over low heat for 15 to 20 minutes, until the fruit is tender.
5. Serve warm or at room temperature, in individual bowls.

Keywords: Kolak recipe for Ramadan, Gluten-free Indonesian dessert, Banana coconut milk Kolak, Gluten-free coconut dessert, Traditional Indonesian recipe, Vegan sweet potato Kolak, Pandan dessert

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