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Candied Kai Bananas in Syrup and Coconut Cream


"Kai bananas are nice and firm for cooking in a syrup. These bananas are slightly smaller than most bananas, about the size of your palm. In this recipe, the bananas are gently cooked in a sugar syrup and topped with a coconut cream."
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35 m servings 574 cals
Original recipe yields 6 servings

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  1. Mix sugar and water in a wok or large skillet and heat until the syrup starts to boil. Lower heat and cook syrup until it is thick enough to coat the back of a spoon, about 10 minutes.
  2. Place bananas gently into the syrup and cook until they are shiny and orange in color, about 5 minutes. Flip the bananas to cook on the other side, about 5 minutes. Transfer bananas and syrup to a serving dish.
  3. Mix coconut cream and salt in a small saucepan over low heat; simmer until heated through, about 10 minutes. Drizzle coconut cream mixture over bananas to serve.

Nutrition Facts

Per Serving: 574 calories; 3.6 g fat; 140.2 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 138 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were delicious. Simple to make too. I cut up the bananas to be able to serve them in individual cups for my NASCAR party. They were a hit! Thank you for sharing the recipe.