Thai Banana in Coconut Milk

Instructions

1. Prepare the bananas
   Peel the bananas and cut them diagonally into 1-inch thick slices. This traditional cutting method helps the bananas cook evenly and absorb more flavor from the coconut milk.
2. Make the coconut base
   In a medium saucepan, combine the coconut milk, water, sugar, and salt. If using pandan leaves, add them now. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
3. Cook the bananas
   Add the banana slices to the simmering coconut milk. Reduce heat to low and cook for about 5-7 minutes, or until the bananas are tender but still hold their shape. Avoid stirring too much to prevent the bananas from breaking apart.
4. Thicken the sauce (optional)
   If you prefer a thicker consistency, slowly drizzle in the tapioca starch or cornstarch mixture while gently stirring. Allow the mixture to simmer for another 2-3 minutes until it reaches your desired thickness.
5. Adjust flavors
   Taste the dessert and adjust sweetness by adding more sugar if needed. Remove from heat and discard the pandan leaves if used.
6. Serve and garnish
   Allow the dessert to cool slightly before serving. Ladle the bananas and coconut milk into individual serving bowls. Sprinkle with toasted sesame seeds, a pinch of cinnamon if using, and garnish with fresh mint leaves. The dessert can be served warm, at room temperature, or chilled.