A dessert recipe so fast you can whip it up right after dinner! This recipe is inspired by a Thai street food - grilled bananas in a to-die-for coconut palm sugar sauce. In this recipe I took the traditional Thai syrup, and use it in a classic tableside Western dessert, Bananas Foster. It's a mashup that works unbelievably well I had to put it in my cookbook!
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Banana Coconut "Foster"
Incredibly tasty dessert that can be done in minutes. Bananas or sweet plantains sautéed in butter and cooked in a coconut palm sugar caramel sauce. Inspired by bananas foster, but with flavours of traditional Thai grilled bananas!
Ingredients
- 1 tablespoon butter, unsalted
- 1 ½ tablespoon palm sugar, finely chopped, packed
- ¼ cup coconut milk
- ⅛ teaspoon table salt
- 1 tablespoon rum, (optional, see note)
- 1 underripe banana, ⅓-inch slices on a sharp bias, or 1 sweet plantain (see note)
- Roasted peanuts, roughly chopped for garnish (optional, can substitute other nuts)
- Vanilla or coconut ice cream for serving
Notes:
- If using plantains choose one whose skin has turned at least 60% black so it will be sweet.
- You can use regular rum, coconut flavoured rum, or crème de banane
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FULL VIDEO TUTORIAL
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Subscribe to my YouTube ChannelInstructions
If Using Bananas:
- Melt butter in a medium-sized sauté pan over medium heat, then add palm sugar and cook, stirring occasionally, until it turns a rich caramel colour. Once the sugar has darkened to the desired colour, immediately add coconut milk (it will bubble aggressively).
- When the bubbling subsides, add salt and coconut flavoured rum, if using. Stir over medium heat until the sugar is completely dissolved and the sauce has thickened slightly. Add the bananas and cook them just until heated through, about 30 seconds, flipping the pieces or baste the top with the sauce.
- Remove from heat, serve over vanilla or coconut ice cream, and sprinkle with roasted chopped peanuts. Enjoy!
If Using Plantains:
- Melt butter in a medium-sized sauté pan over medium heat, add plantains and cook until browned on one side. Flip and cook the other side until browned and remove from pan.
- Add palm sugar to the butter and cook, stirring occasionally, until it turns a rich caramel colour. Once the sugar has darkened to the desired colour, immediately add coconut milk (it will bubble aggressively).
- When the bubbling subsides, add salt and rum, if using. Stir over medium heat until the sugar is completely dissolved and the sauce has thickened slightly.
- Add the plantains back in and cook just to heated through, about 30 seconds, flipping the pieces or baste the top with the sauce.
- Remove from heat, serve over vanilla or coconut ice cream, and sprinkle with roasted chopped peanuts. Enjoy!
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