Name: Bananas in Coconut Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: 6 ripe but firm bananas, peeled and cut into 2-inch pieces; 2 cans (13.5 oz each) full-fat coconut milk; 1/3 cup palm sugar or light brown sugar; 1/4 teaspoon salt; 2 pandan leaves, knotted (optional); 1 cinnamon stick; 3 cardamom pods, lightly crushed; 1 teaspoon vanilla extract; 2 tablespoons tapioca pearls or sago (optional); 2 tablespoons toasted coconut flakes for garnish

Instructions

Prepare the coconut base

In a medium saucepan, combine the coconut milk, palm sugar, salt, pandan leaves (if using), cinnamon stick, and cardamom pods. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.
Cook the tapioca (if using)

If using tapioca pearls or sago, add them to the coconut milk mixture and simmer for about 10 minutes, stirring occasionally until they become translucent. If not using, skip this step.
Add the bananas

Gently add the banana pieces to the simmering coconut milk. Reduce heat to low and cook for about 5-7 minutes, or until the bananas are tender but not mushy. Avoid stirring too much to prevent breaking the bananas.
Finish and serve

Remove from heat and stir in the vanilla extract. Remove the pandan leaves, cinnamon stick, and cardamom pods. Let cool slightly before serving. The dessert can be served warm, at room temperature, or chilled. Garnish with toasted coconut flakes just before serving.

Bananas in Coconut Milk

Ingredients

Instructions

Nutritional Information