Banana in Coconut Milk

Instructions

1. Prepare the coconut base
   In a medium saucepan, combine the coconut milk, coconut cream, palm sugar, and salt. If using, add the knotted pandan leaf, cinnamon stick, and cardamom pods. Heat over medium heat, stirring occasionally until the sugar is completely dissolved, about 5 minutes.
2. Simmer the mixture
   Once the sugar has dissolved, bring the mixture to a gentle simmer. Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld together. The mixture should not boil vigorously as this can cause the coconut milk to separate.
3. Cook the bananas
   Add the banana slices to the simmering coconut milk mixture. Cook gently for 3-5 minutes until the bananas are tender but not mushy. Be careful not to overcook as the bananas will become too soft and break apart.
4. Rest and serve
   Remove from heat and let rest for 5 minutes. Remove the pandan leaf, cinnamon stick, and cardamom pods. Serve warm in individual bowls, garnished with toasted sesame seeds and chopped toasted coconut. This dessert can also be chilled for 2 hours and served cold, especially refreshing in hot weather.