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Thai Grilled Bananas With Coconut Caramel Sauce

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Thai grilled bananas dessert with coconut caramel sauce is a must-try! This Thai banana dessert recipe is so easy and delicious, with an irresistibly sweet sauce made of creamy coconut milk, rich butter, and palm sugar.

Thai grilled bananas dessert with coconut caramel sauce.

Unlike complex Thai desserts like luk chup and bua loy, this grilled banana recipe is quick and easy! It’s perfect for those last-minute desserts on busy days.

Kluay ping

In Thailand, this delicious grilled dessert is known as kluay ping. Kluay is Thai for banana, and ping means grill.


They’re not as common as Thai fried bananas, but if you keep an eye out at food markets, you might get lucky enough to find them!

If you’re not sure what to make with bananas, this recipe is the perfect way to use them.

Thai grilled bananas

My home is always filled with bananas. We buy them from the food market and also grow them in our garden. Living in rural Thailand, we’re surrounded by fresh fruits.

Thai kluay nam wa bananas growing on tree.

If you’re not sure what to make with bananas, this easy banana dessert recipe is the perfect answer.

Grilled bananas is one of my favorite ways to enjoy banana fruit. They taste incredible with the creamy coconut caramel sauce! You can drizzle as much or as little sauce over them as you want.

And just so you know, this recipe works as a dessert or a snack. Personally, I’m not shy about having it for breakfast too – it’s so, so good.

Coconut caramel sauce

That special coconut caramel sauce is definitely the best thing about this recipe. It’s sweet, creamy, and just sticky enough, with a perfect balance of caramel that everyone loves.

Thai grilled bananas with coconut caramel sauce drizzle.

I use pandan leaves for an extra fragrance, but it’s still delicious without them. Feel free to add more or less sugar to make your sauce sweeter or less sweet.

And if you don’t like caramel or coconut, you can simply add your other toppings that go with banana, like chocolate sauce, Nutella, vanilla ice cream, roasted peanuts, fresh fruits, or whipped cream.

Best bananas for dessert

A quick word about the best bananas to use before we run over the ingredients.

My favorite Thai banana variety for desserts are kluay nam wa, or kluai nam wa. They’re naturally sweet, firm, and full of flavor.

Hand holding an unpeeled Thai banana (kluai namwa) over a wooden cutting board with 2 more peeled bananas next to it.
A barely ripe Thai banana is perfect for grilling.

You can also use other types of Thai bananas, which are generally sweeter than other varieties. Thai bananas should be available at Asian supermarkets and markets.

If you can’t find Thai bananas, use any firm, barely ripe bananas. Just avoid over-ripe ones, as they get mushy when grilled.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Thai bananas, butter, white sugar, palm sugar, salt, skewers, pandan leaves, coconut milk on a wooden background.
  • Bananas – Opt for Thai bananas that are just starting to ripen – firm enough to hold up on the grill, yet ripe enough to offer sweetness.
  • Butter – Not a common ingredient in Thai cuisine, but using butter gives the sauce a rich flavor.
  • Coconut milk – Using full-fat coconut milk for making the sauce makes it smooth and gives it a rich, natural sweetness.
  • Palm sugar – Palm sugar, a staple in Southeast Asian kitchens, brings a unique caramel-like sweetness that’s different from white and brown sugar.
  • White sugar – Adds another layer of sweetness.
  • Salt – A pinch of salt enhances the flavors.
  • Pandan leaves (optional) – The optional pandan leaves add a nice fragrance.

How to make Thai grilled banana recipe

Skewered bananas on a cutting board.

Step 1: Cut each banana into bite-sized pieces and thread them onto skewers.

Grilled bananas in a grilling pan.

Step 2: Grill the banana skewers on low heat. Keep turning them so they cook evenly, until they’re slightly firm outside but soft inside. This should take around 10–15 minutes.

Melted butter in a saucepan.

Step 3: While the bananas are grilling, you can make the sauce. Start by melting butter in a small pot or saucepan over medium heat.

Coconut caramel sauce cooking in a saucepan.

Step 4: Once the butter melts, add in all the other sauce ingredients: palm sugar, white sugar, pandan leaves, salt, and coconut milk.

Coconut caramel sauce ready in a saucepan.

Step 5: Stir the sauce regularly while it cooks. Once it thickens to your liking, take it off the heat. Remember, it will thicken a bit more as it cools. I prefer mine on the runnier side, not too thick. Serve it warm and enjoy!

Kitchenware

  • Saucepan or small pot for making caramel sauce
  • Grilling pan or charcoal grill
  • Skewers

Tips for grilling bananas

  • Selecting bananas: Choose Thai bananas that are slightly under-ripe.
  • Prevent sticking: Brush a small layer of oil onto the grill before grilling bananas to prevent sticking.
  • Soak skewers: Soak bamboo skewers in water for about 20 minutes before grilling to avoid burning.
  • Use skewers: Thread the banana pieces onto skewers for easy handling and flipping on the grill.
  • Adjust heat: Grill over low to medium heat to prevent the bananas from burning.
  • Cut evenly: Slice bananas into uniform, bite-sized pieces to ensure even grilling. Avoid slicing them too thin to prevent them from becoming mushy.

Grilled banana skewers serving ideas

Arrange the skewers on a serving plate and generously drizzle them with the coconut caramel sauce, or offer the sauce on the side in a small bowl for dipping. It’s best served warm.

You can enjoy the bananas as a snack with or without sauce for a healthier option. Garnish them with a sprinkle of peanuts, or use other toppings like chocolate sauce, fresh fruit, or a scoop of vanilla ice cream.

Storing and reheating tips

Storing grilled bananas: Let your leftover bananas cool to room temperature and put them in an airtight container. Keep the container in the fridge, and they’ll stay good for up to 2 days.

Storing coconut caramel sauce: If you have extra coconut caramel sauce, pour it into a container with a tight lid, like a mason jar. This sauce can be refrigerated too. It keeps well for up to 5 days.

Reheating: Reheat the banana skewers on the grill. You can reheat the sauce over a gentle heat on the stove.

Authentic Thai dessert recipes

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Thai Grilled Bananas With Coconut Caramel Sauce

Thai grilled bananas dessert with coconut caramel sauce.
An easy and delicious Thai grilled bananas dessert recipe with coconut caramel sauce. Perfect for busy days!
Praew
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Thai
Course Dessert, Snack
Serving Size 4 people

Ingredients

  • bamboo skewers
  • 12 Thai bananas see notes
  • 2 tablespoons butter
  • 1/2 cup palm sugar
  • 1/2 cup white sugar
  • 2 pandan leaves optional, tied in a knot
  • 1.5 teaspoon salt
  • 1 cup coconut milk

Instructions

  • Cut each banana into bite-sized pieces and thread them onto skewers.
  • Grill the banana skewers on low heat. Keep turning them so they cook evenly, until they’re slightly firm outside but soft inside. This should take around 10–15 minutes.
  • While the bananas are grilling, you can make the sauce. Start by melting butter in a small pot or saucepan over medium heat.
  • Once the butter melts, add in all the other sauce ingredients: palm sugar, white sugar, pandan leaves, salt, and coconut milk.
  • Stir the sauce regularly while it cooks. Once it thickens to your liking, take it off the heat. Remember, it will thicken a bit more as it cools. I prefer mine on the runnier side, not too thick. Serve it warm and enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Bananas - Opt for Thai bananas that are just starting to ripen - 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.

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3 Comments

  1. 5 stars
    Absolutely delicious! The coconut caramel was lovely, and the bananas grilled over charcoal were fantastic. Thank you for the recipe

5 from 2 votes (1 rating without comment)

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