Description
Thai Nam Wa bananas grilled until caramelized and served with a warm coconut palm sugar sauce. A simple Thai street food dessert that's easy to make at home.
Ingredients
Scale
For the bananas:
- 1 pound Nam Wa bananas, slightly green and firm
For the coconut sauce:
- 1 (13.5-ounce) can full-fat coconut milk
- ½ cup palm sugar
- ½ teaspoon salt
- 2 pandan leaves, tied into a knot
- 1 tablespoon butter
Instructions
- Add coconut milk, palm sugar, salt, and pandan leaves to a small saucepan. Heat over medium-low, stirring until the sugar dissolves.
- Gently simmer until the sauce reduces slightly. Stir in the butter until melted. Remove the pandan leaves and set the sauce aside.
- Peel the bananas. Leave them whole or cut larger bananas in half.
- Heat the grill to medium. Grill the bananas, turning as needed, until softened and browned on all sides.
- Remove from the grill and gently flatten the bananas while they're still warm.
- Serve immediately with the warm coconut palm sugar sauce drizzled over the bananas or alongside for dipping.
Notes
Recipe note: Nam Wa bananas are naturally firmer than common Cavendish bananas. Look for fruit that is mature but still slightly green. Very ripe bananas can become too soft during grilling.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Grilling