Banana In Coconut Milk (Kluai Buat Chi Recipe)
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.
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.
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.
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
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 – 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
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.
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.
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
- Grilled bananas with coconut caramel sauce
- Khao lam (sticky rice in bamboo)
- Pandan coconut jelly
- Khao tom mud
- Lod chong
- Thai roti
Loved reading this Thai banana in coconut milk recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on Facebook, Instagram, and Pinterest.
Banana In Coconut Milk (Kluai Buat Chi Recipe)
Ingredients
- ±7 Thai bananas see notes
- 17 fluid ounces coconut milk
- 3 tablespoons palm sugar
- 1 teaspoon salt
- 2 pandan leaves
Instructions
- 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.
- Peel and slice the bananas 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.
Video
@hungryinthailand.com What’s your favourite Thai dessert?? 🥰 #thailand #thaifood #thaidessert #cookingthaifood #bananas
♬ Pieces (Solo Piano Version) - Danilo Stankovic
Notes
- 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.
2 Comments