Bananas in Sweet Coconut Milk

Asian bananas are of a different variety from the ones found in Europe. They tend to be quite small and are best when very ripe. In Thailand, they are slowly cooked in coconut milk and the result is a sweet, wonderful dessert, resembling a light pudding. This is a simple, unusual and very satisfying dessert that works just as well with Western bananas.


  • 450 g (1 lb) fresh, ripe bananas
  • 400 ml (15 fl oz) tinned coconut milk
  • 150 ml (5 fl oz) water
  • 3 tablespoons sugar
  • ΒΌ teaspoon salt


Peel the bananas and cut them into bite-size pieces.

Combine the coconut milk, water, sugar and salt in a non-reactive wok. Bring the mixture to a simmer. Add the banana pieces and simmer for 2 minutes. Remove from the heat and serve at once.