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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Thai Banana in Coconut Milk

    Published: Nov 14, 2017 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Ever since I learned to make Kluai Buat Chi (the spelling may vary, but it merely means banana in coconut milk) at a cooking class in Chiang Mai, Thailand, it has become my go-to sweet fix. It takes no more than 15 minutes to make and requires only four simple ingredients. It's great for any time of the day, even in the morning for breakfast. Dessert for breakfast? Yes!

    In Southeast Asia, meals are usually finished with fresh fruits, so the concept of desserts is a little different if it exists at all. Serving sweet dishes like this banana in coconut milk as a dessert at the end of a meal is common, but enjoyed as a snack between meals as well.

    Thai Banana in Coconut Milk

    Since this reasonably healthy treat is so easy to make and I always have bananas and canned coconut milk on hand (I'm assuming sugar and salt are a given in any kitchen), it's not uncommon for me to whip it up at a moment's notice. This is especially true when the cravings for some tropical flavors are strong!

    Cavendish bananas can most certainly be used, although the Thais like to make this with the dwarf Nam Wah bananas, also called lady finger bananas because of their shape, found at some Asian stores. Apart from the smaller size, the main difference is the texture, which is less starchy than the common supermarket bananas here with a smoother and denser bite.

    Thai Banana in Coconut Milk

    The bananas in this sweet soup should be tender and spoonable, so it's important not to overcook them into mush. I find that the coconut milk is so pleasantly infused with the sweetness and aroma of the bananas that I don't usually add a lot of sugar, sometimes even none if I have it for breakfast, but please feel free to adjust according to your preference. The salt, however, is a must for me, which I think truly is the secret to melding all the flavors together yet at the same time giving the richness of the coconut milk a welcome punctuation.

    This banana in coconut milk recipe is delicious just as it is but if you're feeling creative or want to make it more substantial, try topping it with seeds, nuts, cacao nibs, or even granola.

    Recipe

    Thai Banana in Coconut Milk

    Thai Banana in Coconut Milk

    This Thai banana in coconut milk recipe is delicious just as it is but if you're feeling creative or want to make it more substantial, try topping it with seeds, nuts, cacao nibs, or even granola.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Course: Dessert
    Cuisine: American, Asian
    Diet: Vegetarian
    Keyword: banana in coconut milk, sweet soup, Thai Banana in Coconut Milk
    Servings: 2 servings
    Calories: 462kcal
    Author: Oh My Veggies

    Ingredients

    • 1 ½ cups coconut milk
    • 2 ripe large bananas sliced into 2-inch coins
    • 1 tablespoon white sugar (organic for vegan-friendly) or to taste
    • ⅛ teaspoon salt or to taste
    US Customary - Metric

    Instructions

    • In a medium saucepan, bring the coconut milk to a gentle boil.
    • Add the sliced bananas and reduce the heat to a simmer. Cook until the banana pieces are tender but not falling apart, stirring occasionally, about 5 minutes.
    • Add sugar and stir until it's fully dissolved. Sprinkle with salt. Serve warm.

    Nutrition

    Calories: 462kcalCarbohydrates: 38gProtein: 5gFat: 37gSaturated Fat: 32gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 169mgPotassium: 795mgFiber: 3gSugar: 20gVitamin A: 76IUVitamin C: 12mgCalcium: 37mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Dessert Recipes, Vegetarian Recipes bananas, dessert, thai

    Reader Interactions

    Comments

    1. Julie says

      May 11, 2019 at 3:59 pm

      I’m about to make this recipe now. Does it keep well/long in the fridge? Thank you for this!

      Reply
    2. thaifoodfan says

      April 12, 2020 at 4:41 pm

      So simple, so delicious. Thank you so much.

      Reply
    3. elise chan says

      August 27, 2020 at 3:57 pm

      5 stars
      I found this recipe because I saw another in Keo's Thai Cuisine and it called for green apple bananas. This is so delicious. I am on the AIP and I can't have grain, dairy or sugar. I used honey instead of sugar and it worked out well. Thanks for posting.

      Reply
    4. Aadarsh says

      November 15, 2021 at 12:48 pm

      4 stars
      Such a simple yet delisssh recipe!..I replaced some of the sugar, with a fistful of palm sugar (actually palm jaggery) in the end, a spoon of vanilla extract and coupla tablespoons of toasted coconut flakes....it was divine!

      Reply
    4.63 from 8 votes (6 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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