Banana In Coconut Milk Recipe

Prepare bananas

Choose ripe but still firm bananas (such as saba, cardaba, or plantain; if unavailable, use Cavendish). Peel and cut into halves lengthwise or into 1-inch thick diagonal slices so they hold shape when simmered.

Combine liquids and flavorings

In a medium saucepan, pour 400 ml canned coconut milk and 120 ml water. Add 4 tbs palm sugar (break into pieces if using a block), 1 tsp fine sea salt, and the pandan leaf tied in a knot (or 1/2 tsp pandan extract). Stir gently to combine, taking care not to splatter the coconut milk.

Warm and dissolve sugars

Place the saucepan over medium-low heat. Warm the mixture while stirring occasionally until the sugar fully dissolves and the liquid just begins to steam. Do not bring to a hard boil — small bubbles at the edge are fine. Taste and add up to 1 tbs granulated sugar if you prefer it sweeter.

Simmer bananas

Add the prepared bananas to the gently simmering coconut liquid. Reduce heat to low so the liquid stays at a gentle simmer. Cook uncovered for 6–8 minutes, stirring gently once or twice, until bananas are tender but still hold their shape. If using very firm plantains, increase to 10–12 minutes and cover for part of the time to soften.

Finish the mixture

Remove from heat. Take out the pandan leaf if used. Let the dessert sit for 2–3 minutes to thicken slightly as it cools. The coconut milk will cling to the bananas creating a slightly syrupy finish.

While the bananas are simmering or just after, prepare the topping: whisk 80 ml thick coconut cream with a pinch of salt in a small bowl. If you prefer a slightly thicker topping, dissolve 1 tsp rice flour or cornstarch in 1 tsp cold water to make a slurry and whisk it into the coconut cream.

Warm the coconut cream gently in a very small saucepan over the lowest heat, stirring, just until it becomes slightly thicker (1–2 minutes). Do not boil. Remove from heat and let cool slightly.

Spoon the warm banana and coconut mixture into small dessert bowls.

Drizzle a little of the warm coconut cream topping over each portion.

Sprinkle with 2 tsp toasted sesame seeds or toasted grated coconut and garnish with mint leaves if desired. Serve warm — this Thai dessert can also be served at room temperature but is traditionally enjoyed warm.