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!
Directions See How It's Made
- 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.
- Peel and slice bananas into centimeter-thick coins.
- Pour coconut milk into a saucepan, and put the heat to medium-high.
- 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.
- Add the bananas, and simmer until the coins are heated through, stirring occasionally. don't allow the pot to boil.
- Seperate into bowls and sprinkle the sesame seeds on top.
- Serve warm.