Bananas in ccconut milk (Kluay buad chee)

    12 min

    This is a typical Thai dessert. Choose bananas that are not too ripe as they need to hold their shape after cooking. This simple dessert is traditionally eaten warm, and sometimes as a snack. Remember to treat coconut milk as you would fresh milk or cream and refrigerate any that is left over. The addition of salt is important as it balances the sweetness of the sauce with the richness of the coconut milk.

    West Midlands, England, UK
    8 people made this

    Serves: 4 

    • 4 bananas
    • 400ml Mai Siam® coconut milk
    • 55g Mai Siam® palm sugar
    • 1/2 teaspoon salt

    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. Peel the bananas and cut each into half down the middle of the fruit using a knife (with help from an adult) and then cut the banana across to make 4 or 6 pieces.
    2. Heat the coconut milk in a pan (This must be supervised at all times) and add the palm sugar and salt.
    3. Simmer gently until the sugar has melted. Do not cover the pot with its lid.
    4. Gently add the banana to the coconut milk and simmer until bananas are soft. This should take about 2 minutes. (Again supervision is needed at all times)
    5. Take care to keep the bananas submerged or they will change colour.
    6. Adjust sugar and salt to taste.
    7. Serve immediately in shallow bowls, allowing one banana per person.


    You can find all the ingredients needed at Wing Yip, the UK's leading Chinese grocer in Birmingham, Manchester, Cricklewood and Croydon.

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