The small “finger” bananas are perfect for this, because they’re denser-fleshed than regular bananas; you can find them at many supermarkets and almost all Asian and Latin markets. Regular bananas work well too, of course, but they should not be too ripe.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the coconut milk, sugar, and salt in a medium saucepan over low heat. Cook, stirring occasionally, until the sugar and salt are dissolved, just a few minutes. Meanwhile, peel the bananas and cut into 1-inch chunks. Add the bananas to the saucepan and cook until heated through, about 3 minutes. Do not let the bananas get mushy.
Step 2
Spoon into individual bowls and serve warm.
Bananas in Tapioca Coconut Milk
Step 3
Bring 2 cups water to a boil over high heat in a medium saucepan. Add 1/4 cup tapioca pearls and cook, stirring occasionally, until translucent, about 15 minutes. Stir in the coconut milk, sugar, and salt. Add the bananas and proceed as directed.
