This dessert is simple but very delicious for the banana lover. Bananas are simply cooked in a mixture of coconut milk and coconut cream to create a luscious treat.

wiley

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

350 calories; protein 2.5g 5% DV; carbohydrates 56.4g 18% DV; fat 15.3g 24% DV; cholesterolmg; sodium 394.2mg 16% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/09/2011
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 coconut milk then at the end add 1/2 cup of coconut cream stir well then remove from heat. Important fact the common bananas as we know it are not right for this dessert. They're to soft perfect eaten as daily fruit or for cake and muffin but not for Asian dessert as this. In Thailand we have harder shorter in length bananas. They're firmer and heavier. Ideally you don't use the ripe ones for this recipe. They should be half way to 70% ripe. Read More
(9)

Most helpful critical review

Rating: 1 stars
11/16/2010
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 to our liking and will probably not make again. Read More
(5)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/09/2011
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 coconut milk then at the end add 1/2 cup of coconut cream stir well then remove from heat. Important fact the common bananas as we know it are not right for this dessert. They're to soft perfect eaten as daily fruit or for cake and muffin but not for Asian dessert as this. In Thailand we have harder shorter in length bananas. They're firmer and heavier. Ideally you don't use the ripe ones for this recipe. They should be half way to 70% ripe. Read More
(9)
Rating: 1 stars
11/15/2010
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 to our liking and will probably not make again. Read More
(5)
Rating: 4 stars
02/20/2016
This was pretty nice. I don't normally like sugary desserts but I enjoyed this. The recipe is quite simple to follow. Thank you for sharing it with us. Read More
(1)
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