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.

Bananas In Coconut Milk (Kluai Buat Chi)

Name: Bananas In Coconut Milk (Kluai Buat Chi)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 7 - Thai bananas (kluai nam wa). Boil with the peels on then sliced into 4 pieces.; 1 can coconut milk, 13.5 ounces; 1/3 cup sugar; 1/4 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.

Description

Looking for a classic Thai dessert that’s easy, delicious, and perfect for any occasion? Bananas in Coconut Milk (Kluai Buat Chi) is a warm, comforting dish made with Thai bananas simmered in rich coconut milk. This traditional recipe is creamy, naturally sweet, and ready in just minutes!

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
1/3 cup sugar
1/4 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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: dessert
Method: stovetop
Cuisine: Thai