Thai banana in coconut milk, or kluai buat chi, is a traditional and delicious Thai dessert that’s simple to prepare at home. It’s my favorite quick treat after a spicy meal, taking just 20 minutes to make with easy-to-find ingredients.
Ingredients:
- ±7 Thai bananas (see notes)
- 17 fluid ounces coconut milk
- 3 tablespoons palm sugar
- 1 teaspoon salt
- 2 pandan leaves
Instructions:
- Bring a pot of water to a boil over medium heat. Once boiling, add the unpeeled bananas and cook for 10 minutes to prevent them from becoming mushy.
- Transfer the bananas to a sieve or colander to drain any excess water. Allow them to cool to room temperature.
- Once cooled, peel and slice the bananas into bite-sized pieces.
- Take the pandan leaves and tie them together in a knot.
- In a pot, combine the coconut milk, palm sugar, salt, and pandan leaves. Heat over medium, stirring gently until the palm sugar dissolves.
- Once the sugar has fully dissolved, carefully add the sliced bananas to the pot. Gently stir to coat the bananas evenly with the sweetened coconut milk.
- Serve immediately.
Notes:
- For best results, look for Thai bananas at Asian grocery stores or markets. Any variety of Thai banana will work well in this dish.
