Bananas Cooked in Coconut Cream
Recipe type: Dessert
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
Bananas Cooked in Coconut Cream
  • 1 pellet of palm sugar (or 45 grams of shaved palm sugar, or other sugar)
  • 1 400g can of coconut cream (or a mix of light coconut cream + non-dairy milk to make up 400g)
  • a pinch of salt
  • one pandan leaf, tied into a knot
  • 2 medium bananas (only just ripe, as per notes)
  1. Blitz the palm sugar pellet in the TMX for 10 seconds on Speed 8 or until ground down to grains of sugar. If using other sugar, there is no need to do anything.
  2. Add coconut cream (or preferred combination of liquid) and salt to TMX. Put lid on and cook mixture at 80C on Speed 2 for 4 minutes, adding pandan leaf to mixture at 3 minutes, if using. Sugar should be dissolved.
  3. While the sauce is cooking, cut bananas into bite-sized pieces (around 2cm wide).
  4. Add banana pieces to TMX bowl and cook for a further one minute at 80C on speed Soft, Reverse.
  5. Once cooled a little, serve bananas in dessert bowls with a ladle of sauce.
Recipe by Gastromony at