Kluay Buat Chee กล้วยบวชชี Banana in Coconut Milk
Bananas in Coconut Milk (Kluay Buat Chee) is a traditional Thai dessert that combines the creamy richness of coconut milk with the natural sweetness of ripe bananas. This simple yet delightful dish simmers banana slices in sweetened coconut milk, enhanced with a pinch of salt and optional vanilla extract for extra flavor. Served either warm or chilled, it's garnished with toasted sesame seeds to add a subtle crunch. This dessert is celebrated for its comforting texture and harmonious blend of flavors, making it a favorite for its ease of preparation and soothing taste
Equipment
- medium saucepan
- wooden spoon
- Serving bowls
Ingredients
- 4 ripe bananas sliced into pieces
- 2 cups of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract optional
- 1 tablespoon of sesame seeds optional, for garnish
Instructions
- Preparing the Coconut Milk: Add the sugar and salt to the coconut milk in a medium saucepan. Place the saucepan over medium heat and stir continuously until it gently boils. Keep stirring to ensure that the sugar completely dissolves in the coconut milk.
- Cooking the Bananas: Add the sliced bananas to the saucepan. Reduce the heat and let it simmer for about 10 minutes or until the bananas are soft and the mixture slightly thickens.
- Adding Flavor: If using vanilla extract, gently stir it into the dessert. The vanilla extract will enhance the dessert's aroma and add a delightful layer of flavor, enriching the overall taste experience.
- Serving: Serve warm or chilled dessert garnished with sesame seeds for a nutty crunch.
Notes
- The banana choice. Kluay nam wa, the short stubby finger bananas found at Asian grocery stores, are the traditional and ideal choice. They are firmer and slightly starchy which means they hold their shape beautifully during simmering and do not turn to mush. Regular Cavendish bananas work perfectly well. Choose ones that are ripe and sweet but still firm with just a few spots. Overripe bananas will collapse in the heat and the texture will be lost.
- The salt is essential. Do not be tempted to reduce or skip the salt. In Thai desserts salt is not a background note, it is a full participant. The salt in the coconut milk amplifies the sweetness of the banana and the fragrance of the pandan in a way that unsalted coconut milk simply cannot match. This is one of the defining characteristics of Thai sweets and one of the things that makes them so distinctive.
- Do not boil the coconut milk hard. Bring the coconut milk to a gentle simmer and keep it there throughout. A hard boil makes the coconut milk separate and turn grainy and oily. A gentle simmer keeps it silky, white, and beautiful.
- Pandan is the soul of this dessert. If you have never cooked with pandan before, this is one of the best recipes to start with because the fragrance is so clear and pure in a simple coconut milk base. Fresh or frozen pandan leaves are available at Asian grocery stores. The fragrance is floral, slightly grassy, and completely unlike anything in Western cooking. Once you smell it you will never forget it.
- Serve warm. Kluay Buat Chee is traditionally served warm, not chilled. The coconut milk is liquid and silky when warm and thickens slightly as it cools. Warm is the right temperature. If you must make it ahead, reheat very gently over low heat, never boiling.
- The extra coconut milk on top. In Thailand this dessert is always served with a little extra warm coconut milk poured over each bowl at the table. Lightly salted. This extra pour is not optional. It is the finishing touch that makes each bowl feel like an offering.
Nutrition
Serving: 1cupCalories: 280kcalCarbohydrates: 40gProtein: 2gFat: 14gSaturated Fat: 12gSodium: 150mgFiber: 3gSugar: 20g
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