The FIRST recipe post! Bananas in Coconut Milk

The FIRST recipe post! Bananas in Coconut Milk
Bananas in Coconut Milk
Bananas in Coconut Milk
Bananas in Coconut Milk
Bananas in Coconut Milk

On a recent trip to Thailand in the summer of 2017, I was lucky enough to take a full day cooking course in Thai cuisine. If you’re ever venturing into the Chiang Mai area of Northern Thailand I highly recommend The Thai Farm Cooking School. I’ll be writing more about my great experience in a linked post soon because this…. is all about the food. 🙂

This is a momentous occasion. And when I had to choose what recipe to post first, I was shocked that this is the one that popped into my head and refused to leave! The momentous part is that I, (don’t hate me) don’t like dessert. That’s right. I almost NEVER eat it. I don’t eat sweets, chocolate, cookies, candy, not even soda! Don’t worry, Not for any preachy moral health reason, I really just don’t have a sweet tooth. So the fact that my first post is a dessert is a little mind-blowing for me.

The reason I love this dessert so much is because it’s not overly sweet. It’s light, fresh, and creamy. And because it’s made with coconut milk and bananas you can eat it guilt free!! The only ingredient that you may not be familiar with is Pandan. It is a plant used frequently for cooking in South East Asian cuisine for it’s subtly sweet flavor. Looking for this, you can check your local Asian Grocery Store OR you can just order it from Amazon. 🙂 You can buy Pandan flavored gel but I’ve heard it tastes very artificial, as well as dried Pandan leaf that would work but of course does not taste as fresh and does not deliver such a vibrant green color to your dishes.

So here we go….!!!


Serving Size: This is for 1 good sized serving!


1/2 Cup Coconut Milk, reserving 1 Tbsp for garnish

1/2 Cup Water

2 Pandan Leaves – 1 cut 3 inches long, tied in a knot. 1 sliced lengthwise for garnish

2 Ripe Bananas – Cut into slices

1 Tbsp Palm Sugar or Brown Sugar

Pinch of Salt

1/2 Tsp Sesame Seeds


Pour the Coconut Milk, Water, and Pandan Leaf in a sauce pan over low heat until simmering. Add Sliced Bananas and Palm or Brown Sugar. Stir occasionally with a wooden spoon gently so as not to break apart the bananas. Cook 5 – 10 minutes until bananas are soft. Add Salt to taste. Remove Pandan Leaf before serving. Serve in a bowl, and garnish with a swirl of the reserved Coconut Milk, Sesame Seeds, and Pandan Leaf. We also grabbed some fresh flowers for a pretty pop of color!

What do you think?

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