🇹🇭 Thailand · Dessert
Kluay Buad Chee (Banana in Coconut Milk)
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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
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.
Mundo Match
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