Kluay Buad Chee

Bananas with Coconut Cream


This simple but sublime dessert is living proof that great food does not need to be complicated. The nutty undertones of coconut cream bring out the creamy sweetness of the bananas perfectly. Typically, finger bananas are used, but the regular Cavendish variety will suffice as well. Use slightly under-ripe or newly ripe bananas, as their relative firmness will better withstand cooking.


  • 2 cups (500 ml) water
  • 350 g sugar
  • 6–9 small ripe but firm bananas
  • ½ cup (125 ml) coconut cream
  • ½ teaspoon salt


  1. Place the water and sugar in a saucepan over medium heat. Bring to a boil, stirring.
  2. Lower the heat and simmer for 5 minutes until the sugar is dissolved.
  3. Peel the bananas and gently lower into the hot syrup. Simmer for about 5 minutes until the bananas are soft. Remove and set aside to drain.
  4. In another saucepan, bring the coconut cream to the boil with the salt. Lower the heat and stir until the coconut cream thickens.
  5. Drizzle the warm coconut cream over the bananas and serve.