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    You are in: Home / Thai / Banana in Coconut Cream Recipe
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    Banana in Coconut Cream

    Banana in Coconut Cream. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Rita~'s Note:

    This is a Thai recipe creamy and not too sweet, with all the healthy benefits of bananas, so rich in bone-building phosphorus and calcium, heart-healthy potassium, vitamins A and B6. Great for those leg cramps!

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    Units: US | Metric


    • 1/4 cup toasted coconut
    • 1 mango, peeled pitted and cubed (optional)


    1. 1
      In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
    2. 2
      Remove cinnamon and discard.
    3. 3
      Divide the mixture into 6-8 small bowls and serve warm.

    Ratings & Reviews:

    • on September 21, 2005


      I halved the recipe and ate some for lunch today. Well kind of halved it. I used three bananas, and I also reduced the amount of sugar. I used only one tablespoon for half the ingredients. (A simple taste preference; Australians generally don’t eat food as sweet as Americans do). I had some mango left over from when I made Paula G’s Mango Shake Mango Shake a few days ago, so I had mine with mango, topped with a spoon of yogurt. Sheer decadence! As if it needed to be any creamier! Just SO yummy. This recipe is one I know I will be making often because it is SO quick to make and oh SO delicious! I look forward to making it again, and to sharing it with others. Thanks, Rita, for another fabulous recipe!

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    • on February 27, 2013


      Yum, this is so good! I am already a fan of banana coconut milk combo, so this was a fun variation! I enjoyed the addition of toasted coconut and did include mango, which added a nice bright flavor. Thanks for sharing! Veggie Swap 55

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2012


      Yummy comforting. I made ours with pasteurised honey hoping that is healthier than using sugar. My coconut milk was just a regular one from the grocery store. I used less sea salt and the cinnamon stick was cassia bark actually (the cheap stuff passed off as cinnamon here). I toasted the dried shredded coconut in a dry pan. I might make this again!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Banana in Coconut Cream

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 495.6
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 17.4 g
    Cholesterol 0.0 mg
    Sodium 231.6 mg
    Total Carbohydrate 84.2 g
    Dietary Fiber 3.3 g
    Sugars 71.4 g
    Protein 2.4 g

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