Bananas in Coconut Cream
Submitted by albert
Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
10 minThis Thai-inspired dessert calls for the greenest bananas you can find. That’s not a suggestion, it’s essential. Green bananas hold their shape in the warm coconut cream sauce, while ripe ones would dissolve into mush.
The sauce is rich and fragrant: coconut cream simmered with brown sugar, a pinch of salt, and jasmine essence. The banana chunks cook gently in this perfumed bath for just five minutes, then get served hot with a sprinkle of toasted sesame seeds on top.
Kitchen Tips
- Seek out the firmest, most underripe bananas at the store for this recipe.
- Keep the heat low after bringing to a boil so the bananas cook gently without falling apart.
- Jasmine essence can be found at Asian grocery stores, but a drop of vanilla works in a pinch.
Ingredients
Directions
Peel the greenest bananas you can find, split them lengthwise as for a banana split, & cut each half into 4 pieces. Mix the SAUCE ingredients with 1 cup water. Add banana chunks & bring to a gentle boil. Reduce the heat to low & cook for 5 minutes (if the bananas are not green enough they will go mushy). Put into individaul serving bowls, sprinkle with toasted sesame seeds & serve hot.
Comments
