Kolak is an Indonesian dessert traditionally served during the month of Ramadan , especially at Iftar , the moment of breaking of fasting. Soft, creamy and naturally gluten -free , it consists of plantain bananas and or soft 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 warm or lukewarm dessert is a family classic appreciated for its simplicity and its richness in taste. There are many variants depending on the region: some add tapioca, jackfruit or sweet corn. The Kolak embodies hospitality and sharing in the Indonesian, and is enjoyed both at the end of a meal and as a snack.
Here is an easy house version and 100 % gluten -free to travel in the heart of Indonesia culinary traditions.

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

Indonesia

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

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

2 ripe plantains (or sweet potatoes, peeled and cut in cubes)

• 400 ml coconut milk
• 80 g 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 sections or sweet diced potatoes.
2. In a saucepan, heat the water, sugar and the pandan leaf (or vanilla) until dissolution. I put pandan extract, so my dessert is very green.
3. Add the coconut milk, salt, then the pieces of bananas and or sweet potatoes.
   
4. Simmer over low heat for 15 to 20 minutes, until the fruits are tender.
5. Serve warm or at room temperature, in individual bowls.

Keywords: Kolak recipe for Ramada, n Indonesian gluten -free dessert, coconut milk banana kolak, gluten -free coconut dessert, traditional Indonesian recipe, Kolak Potato Sweet Vegans, Pandan dessert

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