Banana in Coconut Cream

World Kitchens: Thai, p. 227

1 2/3 cups coconut milk

4 tablespoons sugar

5 just-ripe medium bananas

½ teaspoon salt

Put the coconut milk and sugar in a saucepan. 

It's always fun to use someone else's fancy kitchen equipment. :)

Add ½ cup water to the pan and bring the mixture to a boil. Reduce the heat and simmer until the sugar dissolves.

Peel the bananas and cut them into 2 inch lengths. If you are using very small bananas, peel them but leave them whole.

Those would have to be awfully small bananas!

When the sugar in the coconut milk has dissolved, add the bananas and salt. Cook gently over low to medium heat for 5 minutes, or until the bananas are soft.

And delicate. And saturated with coconut milk... and yay!

Divide the bananas and coconut cream among four bowls. Serve warm or at room temperature.

And enjoy. Because it's awesome.

Andrea Rating: 4/5 "Not too sweet and not too heavy, very delicious."

Zach Rating: 4/5 "It's simplistic, quick, and easy, but it might benefit from subtle additional flavors."

My Rating: 5/5 "One of my all-time favorite desserts. The sugar and salt together? Great. Banana and coconut flavors? Great. It's a winner."