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–+ servings

Banana In Coconut Milk (Kluai Buat Chi Recipe)

Banana in coconut milk with creamy syrup being poured over sliced bananas in a decorative bowl, garnished with orchids on the side.
Kluai buat chi, a vegan and gluten-free Thai dessert of banana in coconut milk, comes together in 20 minutes for a quick and easy sweet dish.
Praew
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Thai
Course Dessert
Serving Size 2 people

Ingredients

US Customary - EU Metric
  • 7 Thai bananas, see notes
  • 1 cup + 2 tbsp coconut milk
  • 3 tbsp palm sugar
  • 1 tsp salt
  • 2 pandan leaves, optional, tied in a knot

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 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.

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.
Calories: 556kcal | Carbohydrates: 23g | Protein: 5g | Fat: 54g | Saturated Fat: 48g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1232mg | Potassium: 553mg | Sugar: 12g | Vitamin C: 3mg | Calcium: 46mg | Iron: 8mg