Bananas in Coconut Milk (Kluai Buat Chi)

Tender banana chunks poached in a creamy, opaque coconut milk broth. The warm scent of pandan leaves mingles with the fruit's richness, balanced by a pinch of salt.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 361
• Protein: 3 g
• Carbs: 42 g
• Fat: 19 g

Ingredients

• 4 piece Banana (peeled) ( cut diagonally )
• 400 ml Coconut milk
• 60 g palm sugar ( chopped )
• 1 pinch Fleur de sel
• 2 piece pandan leaves optional ( knotted )

Instructions

1. Fruit preparation

   Peel the bananas. Cut them into regular 3 cm diagonal slices so they hold their shape during cooking.

2. Infusing coconut milk

   Pour the coconut milk into a saucepan. Add palm sugar, fleur de sel, and knotted pandan leaves. Heat over medium heat, never reaching a rolling boil to prevent the milk from splitting.

3. Poaching the bananas

   Submerge the bananas in the hot milk. Let them poach gently. The fruit is ready when a knife tip slides in like butter, yet they still retain their shape.

Chef's tips

• Use barely ripe, firm bananas to prevent them from turning into mush.
• Don't skip the salt; it's what gives the coconut milk its depth.
• Serve warm; that's when the flavors are most potent.

Storage

Keeps for 2 days in the refrigerator. Reheat gently in a saucepan without boiling.