Nevrmore
03-12-2009, 07:56 AM
a recipe from my friend Krista. Made it last night, Aidan devoured it!
Ingredients:
3 ripe bananas (not too ripe though, I prefer mine JUST ripe, not blackening)
1/2 cup thick coconut cream (for thick coconut cream, you can buy the aroy, or another premium brand and the top half of the can is usually thick, the second half is the milk. You will end up with more cream than the milk though..add this to a curry the next night)
2 cups coconut milk
3-5 tbsp white sugar (riper bananas need less sugar. I still tend to use closer to 3tbsp)
1/2 tsp salt
Prep:
1. peel the bananas, cut each in half lengthwise, then cut across to get 1.5" slices
2. pour the coconut milk into a saucepan and cook over medium heat until it boils.
3. add the bananas and cook until soft, then add sugar and salt
4. when sugar has completely dissolved, pour the cocounut cream into the saucepan, stir for one more minute
5. remove from heat and serve
**sometimes if we have leftover rice, I will throw this in and add a bit more sugar to balance the starch
Ingredients:
3 ripe bananas (not too ripe though, I prefer mine JUST ripe, not blackening)
1/2 cup thick coconut cream (for thick coconut cream, you can buy the aroy, or another premium brand and the top half of the can is usually thick, the second half is the milk. You will end up with more cream than the milk though..add this to a curry the next night)
2 cups coconut milk
3-5 tbsp white sugar (riper bananas need less sugar. I still tend to use closer to 3tbsp)
1/2 tsp salt
Prep:
1. peel the bananas, cut each in half lengthwise, then cut across to get 1.5" slices
2. pour the coconut milk into a saucepan and cook over medium heat until it boils.
3. add the bananas and cook until soft, then add sugar and salt
4. when sugar has completely dissolved, pour the cocounut cream into the saucepan, stir for one more minute
5. remove from heat and serve
**sometimes if we have leftover rice, I will throw this in and add a bit more sugar to balance the starch