Ingredients30 m servings 350 cals
- Bring the coconut milk to a boil in a pot. Add the bananas to the coconut milk and cook until tender, about 15 minutes. Dissolve the sugar and salt into the mixture. Stir the coconut cream through the mixture. Remove from heat; serve hot.
Per Serving: 350 calories; 15.3 g fat; 56.4 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 394 mg sodium. Full nutrition
ReviewsRead all reviews 3
For LindaK, you're right, it's too much sugar for most people. Try just 1/4 cup of sugar for 1.5 cup of coconut milk. If you like it richer, thicker, creamier, you should use only 1 cup of cocon...
I had half a can of coconut milk to use up, so halved this recipe. Even so, it was too sweet and the bananas got very soft though I did not cook the whole time stated. I think it was just not...