Coconut milk, cream and cinnamon make a rich topping for steamed bananas. Feel free to add other Asian fruit, such as mangoes or starfruit.
Another recipe for Bananas with Coconut Milk
Chinese Food Recipe File
Another recipe for Bananas with Coconut Milk
Chinese Food Recipe File
Cook Time: 15 minutes
Ingredients:
- 4 bananas
- 1/2 cup coconut cream*
- 1 1/2 cups coconut milk
- 1/2 teaspoons cinnamon, or to taste
- 2 tablespoons sugar
- 1 tablespoon cornstarch mixed in 3 tablespoons coconut milk
- Mint leaves
Preparation:
Peel the bananas and cut into quarters. Steam the bananas in a covered steamer over a wok filled with boiling water.
Bring the coconut cream and coconut milk to a boil. Stir in the cinnamon and sugar. Give the cornstarch and coconut milk mixture a quick re-stir. Add to the saucepan, stirring quickly to thicken.
Place the steamed banana pieces in individual serving dishes and pour the sauce over. Garnish with mint leaves and Asian fruit slices, as desired.
*Made without water, coconut cream is a thicker version of coconut milk. Canned coconut cream is found in most supermarkets. If unavailable, use light cream as a substitute.
Bring the coconut cream and coconut milk to a boil. Stir in the cinnamon and sugar. Give the cornstarch and coconut milk mixture a quick re-stir. Add to the saucepan, stirring quickly to thicken.
Place the steamed banana pieces in individual serving dishes and pour the sauce over. Garnish with mint leaves and Asian fruit slices, as desired.
*Made without water, coconut cream is a thicker version of coconut milk. Canned coconut cream is found in most supermarkets. If unavailable, use light cream as a substitute.
