Thai-Style Coconut Caramelized Bananas
Warm, sliced bananas sautéed in a sticky, golden coconut milk and palm sugar reduction.
Recipe Author
Riff Kitchen@riffkitchen
Thai-Style Coconut Caramelized Bananas
Warm, sliced bananas sautéed in a sticky, golden coconut milk and palm sugar reduction.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 10 cook
- 15 min
- servings
- 4
- effort
- Easy
Chef's note
This is a quintessential Southeast Asian dessert that transforms humble fruit into an elegant, aromatic finish for a spicy meal.
Method
8 steps · tap one to tick it off
Tips
Use firm, just-ripe bananas. Firm bananas sear golden and keep their rounds in the simmering sauce. Soft ones break apart as you spoon the sauce over.
Leave the slices still while they sear. Give them the full 2 minutes so they caramelize and release from the pan. Moved early, they tear and stick.
Stop once the sauce coats a spoon. Coconut milk splits into oil if it boils too long. The sauce keeps thickening as it cools, so take it off even if it looks a little thin.
Swaps
No palm sugar? Light brown sugar in the same amount. The caramel is slightly less floral.
No toasted sesame seeds? Chopped roasted peanuts or toasted shredded coconut.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container, though the bananas darken and soften.
Freezer: Not worth freezing: the bananas turn mushy and the coconut sauce separates.
Reheat: In a pan over low heat, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This is a quintessential Southeast Asian dessert that transforms humble fruit into an elegant, aromatic finish for a spicy meal.
Instructions
Follow the steps to perfection.
Tips
Use firm, just-ripe bananas. Firm bananas sear golden and keep their rounds in the simmering sauce. Soft ones break apart as you spoon the sauce over.
Leave the slices still while they sear. Give them the full 2 minutes so they caramelize and release from the pan. Moved early, they tear and stick.
Stop once the sauce coats a spoon. Coconut milk splits into oil if it boils too long. The sauce keeps thickening as it cools, so take it off even if it looks a little thin.
Swaps
No palm sugar? Light brown sugar in the same amount. The caramel is slightly less floral.
No toasted sesame seeds? Chopped roasted peanuts or toasted shredded coconut.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container, though the bananas darken and soften.
Freezer: Not worth freezing: the bananas turn mushy and the coconut sauce separates.
Reheat: In a pan over low heat, stirring gently, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix