Banana Hearts in Coconut Milk

Preparation info
  • Serves


    as a Side Dish
    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Banana heart, a dark purple-leafed six-inch oblong blossom with a pointed end, is sold fresh and canned in Asian markets. Perry Mamaril, our resident artist and banana heart expert, gave us this recipe. It is cooked in coconut milk, then drained and served as a salad.


    • Salt
    • 2 banana hearts (available in Chinatowns, or substitute one 20-ounce can, drained)
    • 2 teaspoons vegetable oil


    1. Fill a bowl with about 6 cups water and 2 tablespoons salt. Swirl to dissolve the salt. Peel the outer layers of the banana hearts until you reach the pale-colored heart. Finely chop the banana hearts and immediately place in the water. Massage the pieces with your hands for about 3 minutes to remove the bitter sap. Discard the soapy-looking liquid that emerges. Drain in