Banana In Coconut Milk (Kluai Buat Chi Recipe)
Never made a Thai dessert before? This banana in coconut milk recipe (kluai buat chi) is incredibly easy and ready in 20 minutes with just a few ingredients.
Equipment
- Measuring spoons
- Cutting board & knife
- Medium pot
- Colander or sieve
- ladle
Ingredients
- 7 Thai bananas, see notes
- 1 cup + 2 tbsp coconut milk
- 3 tbsp palm sugar
- 1 tsp salt
- 2 pandan leaves, optional
Instructions
- Boil the bananas. Place the unpeeled bananas in a pot of water and bring to a boil over medium heat. Cook for about 10 minutes.
- Drain and cool. Transfer the bananas to a colander and let them drain. Allow them to cool to room temperature.
- Peel and slice. Peel the bananas and cut them into bite-sized pieces.
- Prepare the coconut milk. Tie the pandan leaves into a knot. In a pot over medium heat, combine the coconut milk, palm sugar, salt, and pandan leaves. Stir gently until the palm sugar dissolves.
- Add the bananas. Add the sliced bananas to the coconut milk and gently stir to coat. Simmer briefly until warmed through.
- Serve. Remove the pandan leaves and serve warm, or chill in the refrigerator before serving if you prefer it cold.
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. Make sure they're ripe and still firm.
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
