Warm Banana and Coconut Dessert

    Warm Banana and Coconut Dessert

    (3)
    30min


    3 people made this

    About this recipe: If you like bananas, you'll love this sweet and salty, exotic dessert. You can find coconut cream in most large supermarkets.

    Ingredients
    Serves: 6 

    • 4 large bananas, cut in half crosswise then lengthways
    • 235ml coconut milk
    • 200g caster sugar
    • 1 teaspoon salt
    • 120ml coconut cream

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the coconut milk to the boil in a pot. Add the bananas to the coconut milk and cook until soft, about 15 minutes. Dissolve the sugar and salt in the mixture. Stir the coconut cream through the mixture. Remove from heat; serve hot.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    8

    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)

    by
    5

    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)

    by
    0

    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)

    Write a review

    Click on stars to rate