Official Thai banana in coconut milk video
The video uses small Thai bananas; FOOD gently poaches four firm-ripe standard bananas in 400 ml coconut milk for 5-7 minutes.
Official cooking video · Pailin's Kitchen / Hot Thai Kitchen · YOUTUBEThai Banana in Coconut Milk Kluai Buat Chi
A warm four-serving Thai dessert of firm ripe bananas gently poached in lightly sweetened coconut milk.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Peel four firm-ripe bananas and cut into 3 cm diagonal pieces. Avoid overripe fruit that would turn mushy.
- 02
Combine 400 ml coconut milk, 100 ml water, 45 g sugar, 2 g salt and two optional pandan leaves. Heat 3–5 minutes over medium-low without a hard rolling boil.
If large bubbles appear, reduce the heat immediately so the coconut milk only has tiny bubbles at the edge. Stir to dissolve the full 45 g sugar without scorching, and keep your face away from the steaming saucepan. - 03
Add banana and poach at a very gentle simmer for 5–7 minutes until tender and hot through but still holding its shape; stir as little as possible.
- 04
Remove the two pandan leaves if used, and divide the cooked four bananas equally between four heatproof bowls (about one banana per bowl). Add coconut broth, cool briefly to a safe serving temperature and beware of scalds. Refrigerate leftovers in shallow containers at 4°C or below within two hours.
Helpful source links
Before you cook
Check the coconut-milk label for allergens or cross-contact. Serve warm and refrigerate leftovers within two hours at 4°C or below; beware hot liquid.
Allergens: check packaged coconut milk allergens and cross-contact labeling
Image & source credits
These illustrations stand in for food photos.