Bananas In Coconut Milk (Kluai Buat Chi)

For more Thai banana dessert recipes, check out my fried banana fritters. You’ll also love the kabocha squash in coconut milk, another Thai classic. For something light and refreshing, try my agar agar fresh fruit jelly!

Authentic Thai Roots: My Story Behind the Dish

Growing up in Surin, a small Issan village in Thailand, bananas were a way of life. My family’s yard and farm overflowed with banana trees, and we used every part of the plant—from ripe bananas in desserts to banana stems in soups. This dish, Kluai Buat Chi, was one of my favorites because it’s fast, easy, and packed with comforting flavors that remind me of my sister, a Thai dessert queen, making it for our family to enjoy.

Why You’ll Love This Recipe

Super easy with minimal ingredients – Just a handful of pantry staples for this traditional Thai dessert
Quick for a last-minute treat – Ready in under 30 minutes!
Great for beginners – With simple ingredients, this recipe is easy enough to make with kids.
Balances spicy meals – Creamy, sweet, and soothing after a bold Thai dinner.

Ingredients for Bananas in Coconut Milk

labeled Ingredients for thai bananas in coconut milk on a table.

Thai Bananas (Kluai Nam Wa). These bananas are smaller, firmer, and less sweet than Cavendish bananas, making them ideal for cooking. Their texture holds up well during boiling, and they soak up the creamy coconut milk perfectly. Look for these at the local Asian market.
Coconut Milk. The base of this dish, coconut milk, adds richness and creaminess. Full-fat coconut milk is best for the most authentic flavor.
Sugar: Use palm sugar or white sugar. Palm sugar adds a caramel-like sweetness and gives the coconut milk a light golden brown hue, similar to brown sugar. Adjust the sweetness to suit your taste.
Salt. A pinch of salt enhances the sweetness and balances the flavors of the coconut milk and bananas.
Water. Used for pre-cooking the bananas and thinning the coconut milk if necessary.
Pandan Leaves. Pandan leaves are a great addition for added aroma and a hint of vanilla-like flavor. Find them in the fridge or freezer section at the Asian market. Learn more about pandan leaf here.

How to Make Bananas in Coconut Milk

1. Pre-cook the bananas. Fill a medium saucepan with water and add unpeeled bananas. Bring to a gentle boil and cook for 5 minutes. Cool the bananas in cold water and peel them into 4 large pieces/banana.

Banana with peels in a pot of running water.

2. Prepare the coconut milk base. Combine coconut milk, sugar, salt, and pandan leaves in another saucepan. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture begins to simmer. Leave the pandan leaves in and remove before serving.

pandan leaves in coconut milk in sauce pan.

A whisk lifting pandan leaves in coconut milk in a saucepan.

3. Combine and cook. Add the sliced bananas to the coconut milk mixture, gently stir, and simmer on gentle heat for a few minutes to allow the flavors to meld. Turn off the heat and serve warm.

Sliced Thai banana on a cutting board, pouring into coconut milk in a pot.

banana, pandan leaves and coconut milk in a pot.

How to Serve

Kluai Buat Chi is traditionally served warm or at room temperature. Despite the tropical heat in Thailand, Thai people often enjoy warm desserts, finding comfort in their rich, creamy flavors.

A spoon lifting kluai buat chi banana dessert in a bowl surrounded by pink flower pedals.

Thai Bananas vs. American Bananas: What’s the Difference?

When making Thai recipes like Kluai Buat Chi, the type of bananas you choose matters. Here’s a quick guide to Thai bananas versus American bananas:

Thai Bananas (Kluai Nam Wa)

Size and Texture: Short, firm, and dense—perfect for Thai home cooking as they hold their shape in warm desserts and curries.
Taste: Naturally sweet with a creamy, subtle flavor that complements coconut milk in Thai food.
Uses: A staple in Thai cooking, used in desserts, soups, and even savory dishes.

American Bananas (Cavendish Bananas)

Size and Texture: Long, soft, and creamy, making them better for raw eating or baking.
Taste: Sweeter and more pronounced but less balanced for Thai recipes.
Uses: Great for smoothies and banana bread but not ideal for traditional Thai home cooking like Kluai Buat Chi.

Can You Substitute American Bananas for Thai Bananas?

If Thai bananas aren’t available, baby bananas, lady finger bananas or plantains are the closest substitutes. Cavendish bananas can work, but they may get mushy. For the best results, try to source kluai nam wa at an Asian market—they’re the best thing for authentic Thai recipes.

Extra Tips for the Best Kluai Buat Chi

Use ripe but firm Thai bananas to prevent them from becoming mushy.
Slice bananas into chunks to keep their shape during cooking.
Add pandan leaves for a fragrant twist, but it’s optional.
Always use full-fat coconut milk for the richest flavor.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 1 day. Leftover bananas don't do well and get mushy the next morning after it's been sitting in the coconut milk for hours. Best to try to finish it up within a day of making it.

thai banana dessert in a bowl surrounded by pink flower pedals.

More Thai Desserts You’ll Love

Frequently Asked Questions

Can I use regular bananas instead of Thai bananas?

I don’t recommend it, as regular bananas lack the firm texture needed for high-heat cooking and may become mushy. Instead, try smaller baby bananas and choose slightly underripe ones for the best results.

Can I serve this dessert cold?

Yes, you can! While traditionally served warm, it’s just as delicious chilled. If serving it cold, let it cool slightly after cooking, then refrigerate promptly. Leaving it out at room temperature too long can make the bananas mushy.

Is this recipe vegan?

Yes, it’s naturally vegan as long as your sugar is plant-based.

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Bananas In Coconut Milk (Kluai Buat Chi)

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Author: Suwanee
Total Time: 30 minute
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Ingredients

Scale

7 - Thai bananas (kluai nam wa). Boil with the peels on then sliced into 4 pieces.
1 can coconut milk, 13.5 ounces
⅓ cup sugar
¼ teaspoon salt
3 pandan leaves, bunched up into tight rolls. Learn more about pandan leaf here.
water. Use enough to cover the bananas for boiling.

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Instructions

Pre-cook the bananas. Fill a medium saucepan with water and add unpeeled bananas. Bring to a gentle boil and cook for 5 minutes. Cool the bananas in cold water and peel them into 4 large pieces/banana.
Prepare the coconut milk base. Combine coconut milk, sugar, salt, and pandan leaves in another saucepan. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture begins to simmer. Leave the pandan leaves in and remove before serving.
Combine and cook. Add the sliced bananas to the coconut milk mixture, gently stir, and simmer on gentle heat for a few minutes to allow the flavors to meld. Turn off the heat and serve warm.