Candied kai bananas in syrup and coconut cream
35 mins
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.
1 person made this
Ingredients
Serves: 6
- 3 cups (600g) palm sugar
- 2 cups (500ml) water
- 500g almost ripe kai bananas, peeled
- 1/2 cup (125ml) coconut cream
- 1/4 teaspoon salt
Directions
Prep:5min ›
Cook:30min ›
Ready in:35min
- Mix the sugar and water in a wok and heat until the syrup starts to boil. Lower the heat and cook the syrup until the syrup coats the back of a spoon.
- Add the bananas and gently cook them until they are shiny and have an orange hue. Flip the bananas and cook the other side in the same manner.
- Place the bananas and syrup in a serving dish.
- In a separate saucepan, mix the coconut cream and salt and heat gently. Do not boil.
- Drizzle the coconut cream over the bananas and serve.
