Kloi buad chi: Bananas in coconut milkKLOI BUAD CHI:
Bananas in Coconut Milk
 

  A very simple, and very delicious dessert from Thailand.
    5 bananas 
    Water 
    1-1/2 cups white sugar 
    32 ounces (2 16-ounce cans) coconut milk 
    1 teaspoon salt 
  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.
  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.  

  desserts | creole and cajun recipe page
  the gumbo pages | search this site 
  Chuck Taggart   (e-mail chuck)