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Bananas in Coconut Milk
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
15 min
Appears in
By Mark Bittman
Published 2005
The small “finger” bananas are perfect for this, because they’re denser-fleshed than regular bananas; you can find them at many supermarkets and almost all Asian and Latin markets. Regular bananas work well too, of course, but they should not be too ripe.
Ingredients
1½ cups 2 tablespoons
Method
- Put the coconut milk, sugar, and salt in a medium saucepan over low heat. Cook, stirring occasionally, until the sugar and salt are dissolved, just a few minutes. Meanwhile, peel the bananas and cut into 1-inch chunks. Add the bananas to the saucepan and cook until heated through, about 3 minutes. Do not let the bananas get mushy.
- Spoon into individual bowls an
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