Bananas In Coconut Milk (Kluay Buat Chi)

Enjoy sweet and creamy flavors with this delicious, easy-to-make dessert recipe.

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Bananas in coconut milk recipe, or “kluay buat chi” as we call it locally, is a delicious, traditional Thai dessert that’ll satisfy your sweet tooth in no time. It takes just 20 minutes to make with simple ingredients. Enjoy a burst of sweetness with fruit slices in rich coconut milk.

Bananas in coconut milk dessert in a white dish with a golden spoon lifting a spoonful.

What is bananas in coconut milk recipe

This sweet dish of Thai cuisine is an all-day, anytime treat! I like it for breakfast, lunch, dessert, and anything in between. It’s a perfect blend of sweet, ripe bananas and creamy coconut milk, with a pinch of salt, caramel-like palm sugar, and fragrant pandan leaves. Don’t worry, the pandan is totally optional.

This is a light dessert, and if you go easy on the added sugar it’s a considerably healthy option too. What I love most about it is the creamy coconut milk with the tender pieces of Thai bananas, which are naturally sweet.

Banana dessert with coconut milk in a blue and white dish. A golden spoon is held above it with coconut milk dripping from it. In the bottom left corner, there's a bamboo cup with palm sugar and salt.

What bananas to use

For an authentic taste, there’s no better choice than Thai bananas, which can be found in any Asian grocery store. They’re firmer than others, and are irresistibly sweet.

However, other types can be used as well. Thai cooking is an adventure, and trying different ingredients and varieties is part of the journey! Thai cuisine is known for its many variations and flavors, so adding your personal touch to my recipes is something I greatly encourage.

No matter your pick, remember this golden rule: use ripe bananas! In the cooking process, firm fruits are essential for a perfect texture and flavor outcome.

Top-down view of a blue and white dish with banana dessert with coconut milk. A golden spoon is above it with coconut milk dripping from it. There's also purple flowers, and a bamboo cup with palm sugar and salt.

Why try this recipe

  • You get to enjoy an authentic, exotic taste with this simple recipe, perfect for a warm summer day. For more Southeast Asian fruit desserts, see this mango sticky rice recipe.
  • You most likely have all necessary ingredients in your kitchen pantry, except for the optional pandan leaves. With just a handful of ingredients, you’ll whip up a sweet treat perfect for the whole family.
  • This recipe is perfect for sweet cravings at any time of the day. It’s perfect for any occasion, and comes together quickly.
  • It’s gluten-free and perfect for vegans.


Ripe bananas, coconut milk in a measuring cup, pandan leaves in a bamboo cup, and palm sugar and salt in glass cups on a white background.
  • Thai bananas I used ripe Thai bananas, also known as
  • Palm sugar – Palm sugar is a staple of Thai cuisine, it infuses this dessert with coconut and bananas a sweet and rich caramel-like flavor. This kind of unique flavor cannot be achieved when using white sugar or brown sugar.
  • Coconut milk – Always use full-fat coconut milk for a rich, creamy sauce.
  • Salt – Salt balances the sweetness and adds extra flavor.
  • Pandan leaves (optional) – Used for the pandan fragrance they bring to the coconut soup.

Step-by-step instructions

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

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.

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.

Peel and slice into bite-sized pieces.

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

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.

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.

How to serve

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. It’s perfect for a warm day. On a chilly day, you can serve it warm.

Optionally, serve with vanilla ice cream or garnish with toasted coconut flakes, sesame seeds, roasted peanuts or cashews, or a drizzle of caramel sauce.

How to store

Transfer the leftovers to an airtight container and store in your fridge for up to 3 days. Avoid freezing.

To reheat: Use the stove top over low heat or serve chilled.

Frequently asked questions (FAQ’s)

What are the benefits of banana and coconut?

Bananas are rich in nutrients and a healthy source of carbs. They’re packed with vitamins and minerals, a good source of dietary fiber, and provide quick energy. Coconut helps raise good cholesterol levels, aids with immune support, is good for your skin and hair health, and more.

Can I make this dessert ahead of time?

Yes, you can prepare this dessert ahead of time. Simply prepare it in advance and keep it in an airtight container in your fridge. Serve cold or gently reheat on the stove top over low heat.

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 my food. Add fresh mango slices, grapes, or anything you see fit.

Is this dessert vegan?

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

More Thai desserts you’ll love

Did you fall in love with this bananas in coconut milk recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.

Bananas In Coconut Milk (Kluay Buat Chi)

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


This recipe comes together quickly in under 20 minutes.



  1. Fill a pot or pan with water and heat over medium heat. Once boiling, add unpeeled bananas and let boil for 10 minutes.

    This step is needed to prevent the bananas from going soft.
  2. Afterward, remove the water and let the bananas cool down at room temperature.

  3. Once the bananas are no longer hot, peel and cut them in small pieces.

  4. Before making the sauce, tie the pandan leaves in a knot so that they will fit in the cooking pot easily.

  5. Add coconut milk, palm sugar, salt and pandan leaves into a cooking pot or pan over a medium fire.

  6. Once palm sugar is dissolved, add banana pieces and gently stir.

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.


  • Use the nutrition card in this recipe as a guideline.
  • I suggest using ripe Thai bananas.
Keywords: bananas in coconut milk, Thai bananas in coconut milk, bananas in coconut milk dessert

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About Author


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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