Thai Grilled Bananas with Coconut Caramel Sauce (Kluay Ping)
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These Thai grilled bananas with coconut caramel sauce come together in under 30 minutes and are made with ripe bananas. They’re finished with a sweet, creamy, and lightly caramelized sauce made from coconut milk, butter, and palm sugar.
What readers say:
“Absolutely delicious! The coconut caramel was lovely, and the bananas grilled over charcoal were fantastic. Thank you for the recipe.“
— Joshua
Kluay ping
In Thailand, grilled bananas are called kluay ping (kluay means banana, ping means grilled). They’re not as popular as fried bananas, but you’ll still spot them at markets now and then, plain or brushed with coconut sauce.
It’s a dessert I’ve been making for years, dialing in the method so the bananas come out soft and creamy with lightly charred edges, and the coconut sauce has just the right sweetness to finish it.
What you’ll love about this recipe
Praew ♡
The best bananas for grilling
Use bananas that are just ripe and still firm to the touch. Very soft or over-ripe bananas turn mushy on the grill. Slightly under-ripe works better than over-ripe. If you don’t have Thai bananas (like kluay nam wa), any firm variety will do.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Bananas: Use firm, ripe bananas that still hold their shape. If they’re too soft, they’ll turn mushy on the grill. Slightly under-ripe is better than over-ripe. Use leftovers to make bananas in coconut milk!
- Butter: Butter isn’t traditional, but I find it gives the sauce a richer, rounder flavor.
- Coconut milk: Full-fat coconut milk like Aroy-D works best. It keeps the sauce creamy and helps it caramelize.
- Palm sugar: Palm sugar adds a mellow, caramel-like sweetness that white sugar alone can’t match.
- White sugar: This helps balance the palm sugar and keeps the sauce from tasting flat.
- Salt: It sharpens the sweetness and makes the coconut flavor pop.
- Pandan leaves (optional): Add them if you have them for a light, floral aroma. If not, it’s still as delicious without.
How to make Thai grilled banana
- Prepare the bananas. Cut the bananas evenly into bite-size pieces and thread them onto skewers.
- Grill gently. Grill over low heat (over charcoal or in a grill pan), turning often, until the bananas are lightly caramelized outside and soft inside, about 10–15 minutes.
- Start the sauce. While the bananas grill, melt the butter in a small saucepan over medium heat.
- Build the flavor. Add the coconut milk, palm sugar, white sugar, salt, and pandan leaves (if using). Stir until everything is dissolved.
- Simmer and finish. Cook, stirring regularly, until the sauce thickens slightly. Take it off the heat while it’s still a bit runny; it will thicken more as it cools. Serve warm.
Serving ideas
Transfer the grilled banana skewers to a serving plate and drizzle them with caramel sauce. You can drizzle a little or a lot, there’s no right amount. If you skip the sauce, warm grilled bananas still hold up well with simple toppings:
Tips for making this recipe
❥ Grill gently. High heat burns the outside before the inside softens.
❥ Lightly oil the grill or pan to prevent sticking.
❥ Soak bamboo skewers in water for 20 minutes so they don’t burn.
❥ Uniform cuts help the bananas cook evenly.
How to store & reheat leftovers
- Grilled bananas: Let them cool completely, then store in an airtight container in the fridge. They keep well for up to 2 days. The texture will soften a bit, but the flavor is still good.
- Caramel coconut sauce: Store leftover sauce in a small jar or container with a lid. Keep it in the fridge for up to 5 days. It will thicken as it chills, this is normal.
- Reheating: Warm the bananas gently in a pan or on the grill until heated through. Reheat the sauce over low heat on the stove, stirring until smooth. If it’s too thick, add a splash of coconut milk or water to loosen it.
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Thai Grilled Bananas With Coconut Caramel Sauce
Equipment
- Knife and cutting board
- Bamboo skewers
- Grill pan or charcoal grill
- Small saucepan (for the coconut caramel sauce)
Ingredients
- bamboo skewers, as needed
- 12 Thai bananas, see notes
- 2 tbsp butter
- 1 cup coconut milk
- ½ cup palm sugar
- ½ cup white sugar
- 1 tbsp salt
- 2 pandan leaves, optional, tied in a knot
Instructions
- Prepare the bananas. Cut the bananas into bite-size pieces and thread them onto skewers.
- Grill the bananas. Grill over low heat, turning often, until lightly caramelized on the outside and soft inside, about 10–15 minutes.
- Melt the butter. While the bananas grill, melt the butter in a small saucepan over medium heat.
- Add the remaining ingredients. Stir in the coconut milk, palm sugar, white sugar, salt, and pandan leaves, if using.
- Simmer the sauce. Cook, stirring regularly, until the sauce thickens slightly. Remove from the heat while it’s still a bit runny; it will thicken more as it cools. Serve warm.
Notes
- Use the nutrition card in this recipe as a guideline.
- Bananas: Opt for Thai bananas that are just starting to ripen. They're firm enough to hold up on the grill, yet ripe enough to offer sweetness. If you can't find Thai bananas, you can use other types available to you.
Absolutely delicious! The coconut caramel was lovely, and the bananas grilled over charcoal were fantastic. Thank you for the recipe
Thank you, Joshua! I’m glad you tried (and enjoyed) the banana dessert.