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    You are in: Home / Recipes / Bananas Simmered in Jasmine-Scented Coconut Milk Recipe
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    Bananas Simmered in Jasmine-Scented Coconut Milk

    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    2 mins

    5 mins

    Mrs. Grosh's Note:

    Gkluay Buad Chi. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark,

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    Units: US | Metric

    • 4 very firm bananas, cut in half lengthwise, then each half into 4 pieces crosswise
    • 2 -3 cups creamy coconut milk
    • 1/4-1/2 cup granulated sugar (unrefined)
    • 1/8-1/4 teaspoon sea salt
    • thai jasmine essence (Mali) (optional)


    1. 1
      Peel the bananas just before you are ready to cook them.
    2. 2
      In a sauce pan, heat the coconut milk. Add sugar to the desired sweetness and a little bit of salt. The salt enhances the rich creamy taste of coconut milk, especially if you are using canned milk.
    3. 3
      Sprinkle in a few drops of Mali essence, if you wish a delicatae floral scent in the background. When the mixture is hot and smooth, add the bananas and simmer about 5 minutes, or until the bananas are cooked but still in whole pieces.

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    Ratings & Reviews:

    • on January 31, 2008


      Loved it!!! The salt is the key... its really does bring out the sweet, creamy coconut flavor. My bananas were a little too soft but I will make it again using some firm Thai bananas I have right now. I didn't use the Mali... I didn't think it needed it but I might try it next time. Thanks for posting!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bananas Simmered in Jasmine-Scented Coconut Milk

    Serving Size: 1 (121 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 291.7
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 15.5 g
    Cholesterol 0.0 mg
    Sodium 98.5 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 4.2 g
    Sugars 24.0 g
    Protein 3.5 g

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