World Cuisine

Banana in Coconut Cream

prep 10 mins cook 10 mins
  • 400 ml (14 fl oz) can coconut milk
  • 125 ml (4 fl oz) water
  • 50 g (2 oz) caster sugar or 4 tablespoons clear honey
  • 5 just-ripe bananas
  • ½ teaspoon sea salt

Heat the coconut milk, measured water and sugar or honey together in a saucepan over a medium heat for 3–4 minutes.

Peel the bananas and cut into 5 cm (2 inch) lengths. If using very small bananas, leave them whole.

Add the bananas and salt to the pan. Cook on a low–medium heat for 4–5 minutes or until the bananas are soft.

Divide the banana and coconut cream between 4 serving bowls and serve warm or at room temperature.

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