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Banana In Coconut Milk (Kluai Buat Chi Recipe)

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Thai banana in coconut milk recipe, or kluai buat chi as we call it in Thailand, is a delicious and traditional Thai dessert that’s easy to make at home. It’s my go-to for a quick treat after a spicy meal, as it takes just 20 minutes to make with simple ingredients.

Banana in coconut milk dessert served.

Thai desserts are so good in the summer! Many of them are super refreshing, especially when it’s hot out. Fresh coconut milk is the key ingredient in lots of the classics like bua loi, ruam mit, and lod chong.

For this refreshing Thai banana dessert recipe, I advise using Thai bananas like kluay hom, kluay namwa, or kluay kai. These are rich in flavor and naturally sweet, as seen in my recipe for Thai fried bananas.

What is kluai buat chi

Kluai buat chi is a traditional Thai dessert known as bananas in coconut milk. It combines sliced bananas with a creamy, sweetened and salted coconut milk sauce.

Banana in coconut milk

This is one of those coconut milk desserts that doubles as an all-day treat. Whether you’re here for your next breakfast, lunch, or dessert, it’s so delicious anytime.

I enriched the coconut milk with a pinch of salt, caramel-like palm sugar, and optional fragrant pandan leaves. You can make it healthier by going easy on the sugar, or feel free to make it sweeter to your taste.

Thai bananas in coconut milk served in a blue bowl.

The best thing about this recipe is how easy it is. It’s the perfect fruit dessert for a hot day, just like my mango sticky rice recipe. Most ingredients are likely already in your kitchen, as the pandan leaves are totally optional.

And it’s also a fantastic choice for those following gluten-free and vegan diets. With just 4 simple ingredients, this is a total crowd-pleaser!

Thai bananas

If you make Thai desserts with bananas, you should always opt for Thai bananas. They’re naturally sweet and a bit firmer than the usual kinds. They’re key to getting that authentic flavor.

Thai kluay nam wa bananas growing on tree.

You should be able to find them at Asian grocery stores and Asian markets. But don’t worry if you can’t get Thai bananas. Thai cooking allows you to experiment with different ingredients, so feel free to use anything you have on hand.

For this recipe, the most important thing to remember is to use ripe bananas, regardless of the type. This is important to avoid mushy bananas.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

Ingredients for banana in coconut milk dessert: Thai bananas, salt, pandan, coconut milk, and palm sugar.
  • Thai bananas You should be able to find Thai bananas at Asian grocery stores and Asian markets. Any type of Thai banana will do.
  • Palm sugar – Palm sugar is a staple sweetener in Thai cuisine. It infuses the coconut milk with a caramel-like sweetness that’s different from white sugar and brown sugar.
  • Coconut milk – Always use full-fat coconut milk for a rich, creamy texture.
  • Salt – Salt balances out the sweet flavor and enhances the flavor of the coconut milk.
  • Pandan leaves (optional) – These add a wonderful pandan fragrance. Totally optional.

How to make Thai banana coconut milk dessert

Top-down view of a pot filled with water and bananas.

Step 1: Place a pot filled with water over medium heat. Allow the water to boil and then add the unpeeled bananas to the boiling water, let them cook for 10 minutes. This method prevents them from becoming mushy.

Step 2: Transfer to a sieve or colander, and let excess water drain. Let the bananas cool down to room temperature.

Hand holding sliced bananas over a bamboo dish with more banana slices.

Step 3: Peel and slice into bite-sized pieces.

Step 4: Take the pandan leaves and tie them together in a knot.

Step 5: Take a pot and set it over medium heat. Add coconut milk, palm sugar, salt, and the pandan leaves. Let the mix gently simmer and stir until the palm sugar dissolves.

Step 6: Once the palm sugar has completely dissolved into the coconut milk mixture, carefully add the sliced bananas into the pot. Gently stir the bananas to coat them evenly with the sweetened coconut milk. Serve immediately.

Kitchenware

  • Cutting board and a sharp knife
  • Colander or sieve
  • Saucepan or pot
  • Stirring spoon

Kluay buat chi serving ideas

Bananas in coconut milk can be enjoyed chilled or warm. I like it best cold, so I refrigerate it a couple of hours before serving. On a chilly day, you can serve it warm. Optionally, serve it with a scoop of vanilla ice cream or garnish with toasted coconut flakes, sesame seeds, roasted peanuts or cashews, or a drizzle of caramel sauce.

Thai banana in coconut milk served in a bowl.

Storage and make ahead

To store, allow the banana in coconut milk to cool down to room temperature. Then, transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. You can then enjoy it chilled, or simply reheat the coconut milk over low heat on thr stove top.

Make ahead: If you’re planning ahead, you can simply make the coconut milk ahead of time and store it in the fridge. You can also make the full dessert in advance, but the firm texture of the bananas might soften up over time. Either way, it’s a great banana dessert for meal prep.

Frequently asked questions

Can I use other bananas?

Yes, while I recommend using Thai bananas, you can use other types as well.

Can I use other fruits?

Absolutely. I encourage you to get creative with all of my Thai recipes. Add fresh mango slices, grapes, or anything you see fit.

Is this dessert vegan?

Yes, all ingredients used in this recipe are vegan and gluten-free.

Authentic Thai dessert recipes

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5 from 2 votes

Banana In Coconut Milk (Kluai Buat Chi Recipe)

Prep Time 5 min Cook Time 15 min Total Time 20 mins
Servings: 2 Calories: 643

Description

This Thai banana in coconut milk recipe is easy to make and full of authentic flavors.

Ingredients

Instructions

  1. Place a pot filled with water over medium heat. Allow the water to boil and then add the unpeeled bananas to the boiling water, let them cook for 10 minutes. This method prevents them from becoming mushy.

  2. Transfer to a sieve or colander, and let excess water drain. Let the bananas cool down to room temperature.

  3. Peel and slice the bananas into bite-sized pieces.

  4. Take the pandan leaves and tie them together in a knot.

  5. Take a pot and set it over medium heat. Add coconut milk, palm sugar, salt, and the pandan leaves. Let the mix gently simmer and stir until the palm sugar dissolves.

  6. Once the palm sugar has completely dissolved into the coconut milk mixture, carefully add the sliced bananas into the pot. Gently stir the bananas to coat them evenly with the sweetened coconut milk. Serve immediately.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 643kcal
% Daily Value *
Total Fat 38.3g59%
Saturated Fat 35.8g179%
Total Carbohydrate 74.6g25%
Dietary Fiber 5.3g22%
Sugars 42.5g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Use the nutrition card in this recipe as a guideline.
  • Bananas: You should be able to find Thai bananas at Asian grocery stores and Asian markets. Any type of Thai banana will do.
Keywords: banana in coconut milk, bananas in coconut milk, kluai buat chi
About Author

Praew

I owned my own Thai restaurant and have years of experience in various other Thai restaurants. I've been whipping up classic Thai dishes by my mother's and grandma's side since I was just a little girl. Now I'm sharing my deep-rooted passion with my authentic Thai recipes on this food blog.

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