If you like bananas, you'll love this sweet and salty, exotic dessert. You can find coconut cream in most large supermarkets.
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. - 09 May 2011 (Review from Allrecipes US | Canada)
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. - 14 Nov 2010 (Review from Allrecipes US | Canada)
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. - 20 Feb 2016 (Review from Allrecipes US | Canada)