Bananas Simmered in Jasmine-Scented Coconut Milk

Total Time
Prep 2 mins
Cook 5 mins

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

Ingredients Nutrition

  • 4 very firm bananas, cut in half lengthwise, then each half into 4 pieces crosswise
  • 2 -3 cups creamy coconut milk
  • 14-12 cup granulated sugar (unrefined)
  • 18-14 teaspoon sea salt
  • thai jasmine essence (Mali) (optional)


  1. Peel the bananas just before you are ready to cook them.
  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. 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.


Most Helpful

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!!!

atlfitgirl January 31, 2008

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