Kluai Buat Chi (Thai Bananas in Coconut Milk)
Why this recipe works
- Balanced sweetness: Palm sugar gives the coconut milk a rounded caramel note, while a small amount of salt keeps the dessert from tasting flat or overly sweet.
- Creamy coconut sauce: Keeping the coconut milk at a gentle simmer helps it stay smooth and rich while the bananas soften.
- Short ingredient list: A few well-chosen ingredients create a recognisable Thai dessert without complicated preparation.
Get the most out of this recipe
Ingredient notes
- Choose firm-ripe bananas: Bananas should be ripe enough to taste sweet but still firm, so they become tender without collapsing into the coconut milk.
- Fresh or frozen pandan: Both work well here; pandan is used to perfume the coconut milk and should be removed before serving.
- Taste before serving: Coconut milk and bananas vary in sweetness, so adjust with a little extra salt if the dessert needs more balance.
Texture tips
- Avoid a hard boil: Coconut milk can split if boiled aggressively, so keep the heat low once the bananas are added.
- Stop while the bananas hold their shape: The bananas should be tender but intact; prolonged simmering can make the dessert too soft and heavy.
Authenticity notes
- Thai home-style dessert: Kluai buat chi is a straightforward coconut-milk dessert where the flavour comes from banana, palm sugar, pandan, and salt rather than a thick custard base.
- Served warm or room temperature: The dessert is commonly enjoyed warm, but it can also stand until room temperature so the coconut sauce settles around the fruit.
Make-ahead tips
- Make shortly ahead: It can be prepared in advance and refrigerated once cool, though the bananas will soften further as they sit.
- Reheat gently: Warm over low heat, stirring carefully so the coconut milk stays smooth and the banana pieces remain intact.
Equipment you'll need
Ingredients
Instructions
- Put the palm sugar and coconut milk in a saucepan over medium heat and stir until the sugar dissolves. Tie the pandan leaves into a loose knot and add them with the salt. Bring to a gentle simmer, not a boil.
- Peel the bananas and cut each one into 3 to 4 thick pieces. Add the bananas to the coconut milk and keep the heat low so the sauce barely simmers. Cook for 8 to 10 minutes until the bananas are tender but still hold their shape.
- Remove the pandan leaves and taste, adding a tiny extra pinch of salt if needed to balance the sweetness. Ladle into serving bowls and sprinkle with the roasted sesame seeds. Serve warm or leave to stand until room temperature.
Recipe notes
Tips
- Keep the coconut milk at a gentle simmer; a hard boil can cause it to split and the bananas to break down.
- Choose ripe but firm bananas so they turn tender without becoming mushy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the dessert is served piping hot and cooled quickly before storing.
Substitutions
- Replace Palm sugar with Brown sugar for a similar caramel sweetness.
- Replace Roasted sesame seeds with Shelled sunflower seeds for a nutty crunch.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a covered container. Reheat gently in a saucepan over low heat until piping hot, stirring carefully so the bananas stay intact.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Sesame
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