Bananas in Coconut Cream Recipe
This sublime Vietnamese dessert is intensely delicious–and amazingly simple to make.
Creamy and not too sweet, with all the benefits of bananas, so rich in bone-building phosphorus and calcium, heart-healthy potassium, vitamins A and B6, and the mood-enhancer tryptophan!
Maybe a banana a day will keep the doctor away. Anyhow, this is one great dessert.
2 cups coconut milk
2 tablespoons granulated sugar
1/2 teaspoon salt
1. Peel the bananas and chop into 2-inch pieces. In a saucepan, heat the coconut milk with the sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
2. Divide the mixture into 6-8 small bowls and serve warm.
Serves 6 to 8.
Loosely adapted from a recipe found on AsiaRecipe.