Sweet bananas in coconut milk
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Sweet bananas in coconut milk
This traditional Thai dessert is called kluay buat chi, which literally translates as “bananas that have entered nunhood”
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
474Kcal
Fat
15gr
Saturates
12gr
Carbs
79gr
Sugars
75gr
Fibre
3gr
Protein
3gr
Salt
0.3gr
Saiphin Moore
Saiphin is a restaurateur and the founder of Rosa’s Thai. With 41 UK locations, it’s one of Britain’s most successful restaurant groups.
See more of Saiphin Moore’s recipes
Saiphin Moore
Saiphin is a restaurateur and the founder of Rosa’s Thai. With 41 UK locations, it’s one of Britain’s most successful restaurant groups.
See more of Saiphin Moore’s recipes
Ingredients
- 6 unpeeled bananas, (not too ripe)
- 250ml full-fat coconut milk
- 200g granulated sugar, or to taste
- 1/4 tsp fine sea salt, or to taste
To serve (optional)
- toasted sesame seeds
- toasted coconut flakes or desiccated coconut
Step by step
- Add the unpeeled bananas to a pan of simmering water and poach for 10 minutes over a medium heat. Drain and leave to cool, then peel and cut into bite-size chunks.
- Tip the coconut milk into a pan and add a splash of water. Add the sugar and salt and place over a medium heat. Bring to a simmer, stirring until the sugar has dissolved, then taste and adjust the sweetness and saltiness to your preference. You can prep to this point a few hours ahead of serving.
- Carefully add the bananas to the sweet coconut milk mixture. Simmer for 10 minutes, stirring occasionally, until the bananas are tender. Once the flavours have melded, serve in individual bowls, garnished with toasted sesame seeds and coconut if you wish.
