Candied Kai Bananas In Syrup And Coconut Cream Recipes

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CANDIED KAI BANANAS IN SYRUP AND COCONUT CREAM



Candied Kai Bananas in Syrup and Coconut Cream image

Kai bananas are nice and firm for cooking in a syrup. These bananas are slightly smaller than most bananas, about the size of your palm. In this recipe, the bananas are gently cooked in a sugar syrup and topped with a coconut cream.

Provided by wiley

Categories     Thai Recipes

Time 35m

Yield 6

Number Of Ingredients 5

3 cups palm sugar
2 cups water
1 ¼ pounds almost ripe kai bananas, peeled
½ cup coconut cream
¼ teaspoon salt

Steps:

  • Mix sugar and water in a wok or large skillet and heat until the syrup starts to boil. Lower heat and cook syrup until it is thick enough to coat the back of a spoon, about 10 minutes.
  • Place bananas gently into the syrup and cook until they are shiny and orange in color, about 5 minutes. Flip the bananas to cook on the other side, about 5 minutes. Transfer bananas and syrup to a serving dish.
  • Mix coconut cream and salt in a small saucepan over low heat; simmer until heated through, about 10 minutes. Drizzle coconut cream mixture over bananas to serve.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 140.2 g, Fat 3.6 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 138.2 mg, Sugar 128.6 g

CANDIED KAI BANANAS IN SYRUP AND COCONUT CREAM



Candied Kai Bananas in Syrup and Coconut Cream image

Kai bananas are nice and firm for cooking in a syrup. These bananas are slightly smaller than most bananas, about the size of your palm. In this recipe, the bananas are gently cooked in a sugar syrup and topped with a coconut cream.

Provided by wiley

Categories     Thai Recipes

Time 35m

Yield 6

Number Of Ingredients 5

3 cups palm sugar
2 cups water
1 ¼ pounds almost ripe kai bananas, peeled
½ cup coconut cream
¼ teaspoon salt

Steps:

  • Mix sugar and water in a wok or large skillet and heat until the syrup starts to boil. Lower heat and cook syrup until it is thick enough to coat the back of a spoon, about 10 minutes.
  • Place bananas gently into the syrup and cook until they are shiny and orange in color, about 5 minutes. Flip the bananas to cook on the other side, about 5 minutes. Transfer bananas and syrup to a serving dish.
  • Mix coconut cream and salt in a small saucepan over low heat; simmer until heated through, about 10 minutes. Drizzle coconut cream mixture over bananas to serve.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 140.2 g, Fat 3.6 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 138.2 mg, Sugar 128.6 g

BANANA IN COCONUT CREAM



Banana in Coconut Cream image

This is a Thai recipe creamy and not too sweet, with all the healthy benefits of bananas, so rich in bone-building phosphorus and calcium, heart-healthy potassium, vitamins A and B6. Great for those leg cramps!

Provided by Rita1652

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

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
1/4 cup toasted coconut
1 mango, peeled pitted and cubed (optional)

Steps:

  • 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.

Nutrition Facts : Calories 495.7, Fat 18.7, SaturatedFat 17.4, Sodium 231.7, Carbohydrate 84.2, Fiber 3.3, Sugar 71.5, Protein 2.5

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