Cavendish banana in coconut milk
Choose bananas that are perfectly ripe (golden yellow peel, but with a little green still attached to the stem). Slice them lengthwise and simmer them in coconut milk seasoned with palm sugar and a pinch of salt.
Experience the superior taste of this classic Thai dessert by using Cavendish bananas that are perfectly ripe, with a chewy, smooth texture that is neither bitter nor mushy. Simmer them in freshly squeezed coconut milk seasoned with authentic Amphawa palm sugar, offering a delicate sweetness balanced by a hint of saltiness from sea salt, along with the unique and fragrant aroma of bananas. Topped with roasted young coconut flesh, adding a perfectly balanced dimension of flavor in every bite.
- Difficulty level: Easy
- 60 minutes
ingredient
- 3-4 Cavendish bananas, choose those that are perfectly ripe (yellow peel, green stem).
- 250 ml of fresh coconut milk for a rich and creamy flavor.
- 250 ml of thin coconut milk.
- 100 grams of coconut sugar, adjust sweetness to your liking.
- Add 1-2 tablespoons of granulated sugar for a beautifully tangy sweetness.
- ½ teaspoon sea salt
- Tie 2-3 pandan leaves into a knot.
- ½ young coconut, sliced into strips (optional)
Detailed instructions
1. Preparing the Bananas (Very Important)
- Peel the Cavendish bananas and remove all the fibrous strands.
- Slice diagonally or lengthwise into bite-sized pieces (for long bananas, it’s recommended to slice one banana into 4-6 pieces).
- Tip: Soak the bananas in diluted salt and lemon juice water for about 2-3 minutes to prevent them from turning black and to reduce any remaining bitterness. Then rinse with clean water and drain.
- Set a pot over medium-low heat. Add the coconut milk, followed by the pandan leaves.
- When the coconut milk starts to heat up… (No need to wait for it to boil vigorously) Add palm sugar, granulated sugar, and salt. Stir until completely dissolved.
- Add the young coconut flesh and simmer to release the sweetness from the coconut.
- Increase the heat slightly. When the coconut milk starts to simmer, add the prepared bananas.
- Press the bananas down into the coconut milk, but don’t stir frequently to prevent bruising.
- Cook for about 3-5 minutes. Observe until the banana flesh starts to become slightly translucent but still retains its shape.
- Pour the coconut cream into the pot and stir gently to combine.
- Wait for the coconut cream to start to simmer around the edges of the pot again (do not let it boil vigorously as this will cause the coconut cream to separate and look unappetizing).
- Turn off the heat immediately and remove the pot from the stove.
Delicious Tips (Pro-Tips)
- Ripe Level: Do not use bananas that are so ripe they have black spots, as they will become mushy and the coconut milk will taste sour.
- Aroma: For a premium feel, after preparation, smoke the dessert in a sealed container for 15 minutes. This will give the Thai dessert a fragrant, royal-style aroma.
- Serving: This dish can be enjoyed both hot and cold. (If serving cold, add a little more sugar, as the cold will reduce the sweetness.)
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