Thai Grilled Bananas With Coconut Caramel Sauce
This recipe for Thai grilled bananas with coconut caramel sauce comes together in under 30 minutes using ripe bananas and a simple sauce.
Equipment
- Knife and cutting board
- Bamboo skewers
- Grill pan or charcoal grill
- Small saucepan (for the coconut caramel sauce)
Ingredients
- bamboo skewers, as needed
- 12 Thai bananas, see notes
- 2 tbsp butter
- 1 cup coconut milk
- ½ cup palm sugar
- ½ cup white sugar
- 1 tbsp salt
- 2 pandan leaves, optional, tied in a knot
Instructions
- Prepare the bananas. Cut the bananas into bite-size pieces and thread them onto skewers.
- Grill the bananas. Grill over low heat, turning often, until lightly caramelized on the outside and soft inside, about 10–15 minutes.
- Melt the butter. While the bananas grill, melt the butter in a small saucepan over medium heat.
- Add the remaining ingredients. Stir in the coconut milk, palm sugar, white sugar, salt, and pandan leaves, if using.
- Simmer the sauce. Cook, stirring regularly, until the sauce thickens slightly. Remove from the heat while it’s still a bit runny; it will thicken more as it cools. Serve warm.
Notes
- Use the nutrition card in this recipe as a guideline.
- Bananas: Opt for Thai bananas that are just starting to ripen. They're firm enough to hold up on the grill, yet ripe enough to offer sweetness. If you can't find Thai bananas, you can use other types available to you.
Calories: 323kcal | Carbohydrates: 44g | Protein: 1g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 964mg | Potassium: 127mg | Sugar: 38g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
