« Pacific Northwest: Taste

Bananas in Coconut Milk

Serves 4 to 6 This quick-and-easy dessert is adapted from a Thai sweet whose name translates as "bananas ordained as nuns."

2 cups fresh or one 19-ounce can coconut milk 1/2 cup coconut or palm sugar* 1/2 teaspoon salt 3 large or 4 medium underripe bananas Unsweetened dried coconut flakes or coarsely chopped macadamia nuts for garnish (optional) 1. Combine the coconut milk, sugar and salt in a saucepan and stir over medium heat until dissolved, being careful not to let the coconut milk boil. 2. Peel and halve the bananas and cut into pieces 1 1/2 to 2 inches long. 3. Add bananas to coconut mixture and cook 3 to 6 minutes, again being careful not to let the mixture boil. 4. Serve warm or at room temperature in cold weather or chilled during warm weather, garnished with coconut flakes or chopped macadamia nuts. * You can substitute with honey or sugar, but use less. Cook's Note: A little rum or brandy may be used to spike the dessert. Unfortunately not even alcohol will help preserve it; it has to be eaten within a few hours of making.