Banana Coconut Dessert

READY IN: 10mins
Recipe by AmandaBrooke

This is originally a Thai recipe that is great on a cold night, or after a light meal. It's not too heavy, so it's not like a traditional dessert.

Top Review by Chef Christine

Great difference from your usual dessert! I thought the coconut milk was a little too thick and added some water to give it a smoother lighter texture. I put my sesame seeds in the toaster oven and they definitely didn't need 3 minutes, had to keep my eye or they were going to burn. I really liked it a lot with the exception that the bananas were a little too firm, but then again I did refrigerate the bowls for a couple of hours which is why I'm not putting a rating down yet. Next time I want to try serving it hot like Amanda did and see if the bananas are softer!

Ingredients Nutrition


  1. Toast a thin layer of sesame seeds in the oven. If you put the heat up pretty high, this should only about three minutes. Remove when they are a golden brown.
  2. Peel and slice bananas into centimeter-thick coins.
  3. Pour coconut milk into a saucepan, and put the heat to medium-high.
  4. When the milk warms up, add the cup of sugar. You might want to do this in smaller increments. I usually don't measure, I just add and taste until it tastes sweet enough for me.
  5. Add the bananas, and simmer until the coins are heated through, stirring occasionally. don't allow the pot to boil.
  6. Seperate into bowls and sprinkle the sesame seeds on top.
  7. Serve warm.

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