A very simple, and very delicious dessert from Thailand.
Boil the bananas, still in their skins, in enough water to cover completely, for 10 minutes. Drain off the water. Set bananas aside to cool. The skins may look a tad unappetizing at this point, but don't let it bother you.
- 5 bananas
- 1-1/2 cups white sugar
- 32 ounces (2 16-ounce cans) coconut milk
- 1 teaspoon salt
Take the skins off the bananas and chop the bananas into (roughly) 1-inch segments. Set aside.
Place half of the coconut milk in another pot, and bring to a boil. Add the sugar, the salt, and the bananas; stir gently until the sugar has dissolved. Add the rest of the coconut milk, blending well. Bring to a simmer, then remove from heat and ladle into desert cups. Sprinkling cinnamon or nutmeg on top would be a cool idea, I'd bet.
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Chuck Taggart (e-mail chuck)