Recipe by wiley
"This dessert is simple but very delicious for the banana lover. Bananas are simply cooked in a mixture of coconut milk and coconut cream to create a luscious treat."
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bananas, cut in half crosswise then lengthwise
cream of coconut
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweetened Bananas in Coconut Milk
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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