People all over Polynesia eat this rich, sweet dessert. It’s uber simple to throw together – just take care to not overcook the bananas, lest they become mushy. Mushy is a big time banana fail. I never met anyone who loved mushy bananas. Do you?
TIP: This amount of coconut milk can easily cook more bananas – perhaps up to 8 small red bananas. I only needed 4 for our small family though.
| Servings |
| 4 people |
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People all over Polynesia eat this rich, sweet dessert. It’s uber simple to throw together – just take care to not overcook the bananas, lest they become mushy. Mushy is a big time banana fail. I never met anyone who loved mushy bananas. Do you?
TIP: This amount of coconut milk can easily cook more bananas – perhaps up to 8 small red bananas. I only needed 4 for our small family though.
|
Ingredients
- 4 small red bananas (OR- 2 regular bananas)
- 1/4 tsp salt
- 1/3 cup sugar
- 1 13.5 oz can coconut milk
Servings: people
Units:
Instructions
- In a saucepan big enough for your bananas, add coconut milk, sugar, and a little salt. Bring to a simmer and dissolve sugar.
- Add the bananas (you can use whole bananas or slice them in bite-sized pieces). Simmer gently for 2-4 minutes (do not overcook or the bananas will become mushy). You really just want to warm them through.
- Serve in a bowl with a little coconut mixture. Top with shredded or shaved coconut, if you like.