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Thailand · Dessert

Kluay Buad Chee (Banana in Coconut Milk)

40 min
390 kcal
4 servings

By eatmundo · July 12, 2026

Kluay Buad Chee (Banana in Coconut Milk)🇹🇭AI-generated image

Same ingredients, elsewhere in the world

10 matches

Dishes from other countries' kitchens, made from the same core ingredients as Kluay Buad Chee (Banana in Coconut Milk). The percentage is the share of ingredients the two recipes have in common.

Same technique: Fruit dessert13 recipes from 9 countriesSee all 10 matches

A comforting traditional Thai dessert featuring warm, tender bananas swimming in a sweet, creamy, and salty coconut broth. It is often served as a soothing finish to a spicy meal.

According to eatmundo's ingredient comparison, the closest dish to Kluay Buad Chee from another cuisine is Kolak Pisang (Indonesia): the two share 100% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Peel 4 bananas and cut them into medium diagonal chunks to ensure even cooking and a beautiful presentation.

  • 2

    In a medium saucepan, combine 400ml coconut milk, 100g palm sugar, and a pinch of salt over low heat.

  • 3

    Add 2 knotted pandan leaves to the liquid to infuse a delicate, floral aroma that defines Thai sweets.

  • 4

    Stir continuously until the sugar has completely dissolved and the coconut milk starts to simmer gently.

  • 5

    Slide the banana chunks into the saucepan and cook for 5 minutes, keeping the heat low to avoid curdling.

  • 6

    Watch for the bananas to turn slightly translucent and tender, signaling they have absorbed the sweetness.

  • 7

    Remove the pandan leaves carefully and discard them before serving.

  • 8

    Pour the warm dessert into small bowls and serve it as a soothing end to your meal.

Frequently Asked Questions

What is Kluay Buad Chee?

Kluay Buad Chee is a Thai dessert consisting of bananas simmered in a sweetened coconut milk base seasoned with salt and pandan leaf. It is typically served as a warm or room-temperature snack or after-meal sweet.

Can I use green bananas?

No, they must be fully ripe; unripe bananas are too starchy and won't soften correctly in the sauce.

What if I can't find palm sugar?

Brown sugar is the best substitute, though it lacks the complex, deep molasses-like notes of palm sugar.

How do I prevent the coconut milk from splitting?

Keep the heat on low and do not allow it to boil vigorously; a slow simmer is essential for a smooth texture.

Can this be eaten cold?

Absolutely, it tastes refreshing chilled, especially on a hot day, though traditional service is warm.

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