Banana in Coconut Cream
photo by Rita1652
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 5 bananas, Cut into 2-inch pieces
- 2 cups coconut milk, Low fat is fine
- 4 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1 cinnamon stick
-
Garnish
- 1⁄4 cup toasted coconut
- 1 mango, peeled pitted and cubed (optional)
directions
- In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
- Remove cinnamon and discard.
- Divide the mixture into 6-8 small bowls and serve warm.
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Reviews
-
I halved the recipe and ate some for lunch today. Well kind of halved it. I used three bananas, and I also reduced the amount of sugar. I used only one tablespoon for half the ingredients. (A simple taste preference; Australians generally don’t eat food as sweet as Americans do). I had some mango left over from when I made Paula G’s Mango Shake Recipe #96003 a few days ago, so I had mine with mango, topped with a spoon of yogurt. Sheer decadence! As if it needed to be any creamier! Just SO yummy. This recipe is one I know I will be making often because it is SO quick to make and oh SO delicious! I look forward to making it again, and to sharing it with others. Thanks, Rita, for another fabulous recipe!
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Yummy comforting. I made ours with pasteurised honey hoping that is healthier than using sugar. My coconut milk was just a regular one from the grocery store. I used less sea salt and the cinnamon stick was cassia bark actually (the cheap stuff passed off as cinnamon here). I toasted the dried shredded coconut in a dry pan. I might make this again!!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey