Bananas in coconut cream
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Firm, underripe bananas |
| 2 | cups | Coconut cream |
| ½ | cup | Brown sugar |
| 2 | tablespoons | White sesame seeds, toasted |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Jasmine essence |
SAUCE
GARNISH
Peel the greenest bananas you can find, split them lengthwise as for a banana split, & cut each half into 4 pieces.
Mix the SAUCE ingredients with 1 c water. Add banana chunks & bring to a gentle boil. Reduce the heat to low & cook for 5 minutes (if the bananas are not green enough they will go mushy).
Put into individaul serving bowls, sprinkle with toasted sesame seeds & serve hot.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" From: Mark Satterly Date: 09-27-94