Bananas in Coconut Milk Recipe
Daily Value: 4%
|Folic Acid (B9)||12µg||3%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Before taking a cooking class while traveling in Thailand, I did not know much about traditional Thai desserts. I was surprised to learn that the two most common desserts are gluten-free: Bananas in Coconut Milk and mango sticky rice. Although they don't sound complex or very interesting, the flavor proves otherwise.
This dessert cooks on the stove top and take less than 15 minutes to make. Personally, I thought my favorite would be the mango sticky rice (the other dessert option) since it has two of my favorite ingredients side-by-side, but the Bananas in Coconut Milk won me over. It is like a dessert soup; a treat that is tropical, yet light and warm enough to give comfort on a chilly night.
- ¾ cup light coconut milk
- 1-1 ½ tablespoons sugar
- ¾ teaspoon salt
- 1 ripe banana, sliced thick
In a small saucepan, heat the coconut milk, sugar, and salt over medium heat until it comes to a gentle boil, about 5 minutes.
Add in the banana slices until the bananas are cooked and very tender, about 2-3 minutes.
Total Time: 15 minutes