Bananas In Coconut Milk Food

SWEETENED BANANAS IN COCONUT MILK

Steps:

• Bring the coconut milk to a boil in a pot. Add the bananas to the coconut milk and cook until tender, about 15 minutes. Dissolve the sugar and salt into the mixture. Stir the coconut cream through the mixture. Remove from heat; serve hot.

HOT BANANAS IN COCONUT MILK

Steps:

• Peel the bananas and cut into bite-sized pieces.
• In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
• Add the bananas.
• Bring back to a boil, then turn down the heat and simmer for 2 - 4 minutes, until the bananas are tender but not mushy.
• Serve hot, sprinkling extra cinnamon on top if desired.

BANANA IN COCONUT MILK

Steps:

• Heat coconut milk until boiled.
• Add banana, sugar and salt and cook for 5 minutes.
• Add mint leaf and turn off the heat.

BANANAS IN COCONUT MILK

Steps:

• Put the coconut milk, sugar, and salt in a medium saucepan over low heat. Cook, stirring occasionally, until the sugar and salt are dissolved, just a few minutes. Meanwhile, peel the bananas and cut into 1-inch chunks. Add the bananas to the saucepan and cook until heated through, about 3 minutes. Do not let the bananas get mushy.
• Spoon into individual bowls and serve warm.
• Bananas in Tapioca Coconut Milk
• Bring 2 cups water to a boil over high heat in a medium saucepan. Add 1/4 cup tapioca pearls and cook, stirring occasionally, until translucent, about 15 minutes. Stir in the coconut milk, sugar, and salt. Add the bananas and proceed as directed.

TAIWAN SWEET BANANAS IN COCONUT MILK & SAUCE

Steps:

• In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar.
• Simmer, turning bananas gently. Cook 15 minutes.
• Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following:
• Taiwan Sweet Sauce.
• 2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.

CHE CHUOI (BANANAS IN COCONUT MILK)

Steps:

• Toast sesame seeds in a dry pan over medium heat until golden, 4-5 minutes.
• Peel bananas & slice into quarters.
• Combine bananas, sugar, coconut milk & salt in a saucepan& bring to a boil over medium heat.
• Simmer for 8 minutes until bananas are soft.
• Sprinkle with sesame seeds & serve hot.

BANANAS SIMMERED IN JASMINE-SCENTED COCONUT MILK

Steps:

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

FRIED COCONUT BANANAS

Steps:

• Heat the sugar in a small frying pan. When melted, add the bananas and caramelise on each side for 3-4 mins. Lift out and set aside.
• Tip the coconut milk into the pan with a pinch of salt, stir into the sugar and bubble until syrupy. Divide between 2 bowls, top with the caramelised bananas, then add a scoop of ice cream and scatter with toasted coconut.