See Also: Asian · Cooking Club · Desserts · Thailand
Coconut Bananas
From Dorothy McNett's recipes at www.dorothymcnett.com. If you can get the baby bananas, use 1 - 2 per person. If using standard sized ones, cut them in half.
6-9 baby bananas, or 2-4 large ones
1/3 cup date sugar
1 cup water
1/2 - 3/4 cup coconut cream
1/8 teaspoon fine sea salt
Peel bananas and with a sharp knife make a few decorative slits into each, not cutting through, just making a decorative touch. In heavy bottomed saucepan, bring the sugar and water to a boil, stirring. Boil about 1 minutes, then carefully lower the bananas into the syrup. Boil 4-5 minutes, depending on the sizes. With slotted spoon, drain and remove bananas to a platter. (Keep the cooking syrup for pancakes for your breakfast!) Bring the coconut cream and the salt to a boil in another saucepan. Or, heat for about 1 minute in microwave in a glass measuring cup. Serve in a beautiful sauceboat to be drizzled over the warm bananas.
Recipe created 2011-03-20.
