Thai · Dessert
Banana in Palm Sugar Syrup
A classic Thai home-style dessert of ripe bananas gently poached in a palm-sugar and salt syrup, finished with a loosened coconut milk sauce and a scattering of toasted coconut. The bananas soften just enough to turn silky while holding their shape, and the sauce turns glossy amber-gold with a salty-sweet edge that keeps it from tasting flat.
$1
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
264Calories
2gProtein
11.2gFat
43.2gCarbs
33gSugar
2.7gFiber
208mgSodium
0mgChol
9.7gSat Fat
430mgPotassium
30mgCalcium
1.3mgIron
0mcgVitamin B12
8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saison
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Combine the brown sugar, water and salt in a small saucepan and bring to a gentle boil over medium heat, stirring until the sugar fully dissolves, about 2 minutes.
2
Reduce the heat to a simmer and let the syrup bubble uncovered for 3-4 minutes until it thins slightly and turns a deep amber, reducing by roughly 15%.
3
Add the halved bananas to the syrup in a single layer and simmer gently for 5-6 minutes, spooning syrup over them, until they turn glossy and just tender but not mushy.
4
Pour in the coconut milk, stir gently to combine, and simmer for a further 2 minutes until the sauce is pale gold and lightly thickened; do not let it boil hard or the coconut milk will split.
5
Remove from the heat and divide the bananas and sauce evenly between two bowls.
6
Scatter the toasted desiccated coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Banana, peeled, halved lengthwise,
- 45g45g Brown Sugar,
- 70g70g Coconut Milk,
- 1g1g Salt,
- 60g60g Water,
- 8g8g Coconut Desiccated, toasted, garnish, 1
