Kluay Buad Chee (Banana in Coconut Cream)
This dessert is great served hot or cold. When choosing bananas, make sure they are ripe but firm. Taste one to make sure they are sweet.
Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 1 cup coconut milk
- 6 small sugar bananas (or 4 regular bananas), peeled and cut into 2" pieces
- 1 cup white sugar
- ¼ tsp. salt
- 2 cups coconut cream
- Bring coconut milk to a boil. Add 5 of the bananas and simmer over low heat until tender, skimming and reserving any foam that has formed on top. Once bananas are cooked, about 5 minutes, add sugar and salt, stirring gently. Be careful not to break up the banana pieces. Simmer for 3–4 more minutes.
- In a separate saucepan bring coconut cream to a boil, stirring constantly to prevent it from separating, about 3 minutes. Remove from heat and allow to cool. Skim off cream that has floated to the top and add to bananas. Stir in the reserved coconut "foam" to enrich and thicken the dessert. Top with remaining sliced banana and serve.