Thai Coconut Dessert with Banana and Sesame Recipe
This simple coconut dessert with banana and sesame is a homemade version of the sweets you can find at Thai markets. Banana pieces simmered in coconut milk with sugar and vanilla are creamy and delicate, while toasted sesame adds a pleasant crunch. It’s something between a pudding and a fruit compote – just in a tropical version.
In Thailand, bananas in coconut milk are a popular dessert served in small bowls at markets and at home. They are often seasoned with a pinch of salt, which boosts the sweetness and the coconut flavor.
This dessert uses a whole can of coconut milk and overripe bananas, so nothing goes to waste, and the result is surprisingly elegant. Gentle sweetness, vanilla, and a pinch of salt make it reminiscent of a coconut pudding that can be served both warm and well chilled.
Why this version works
- Combining coconut milk with water makes the sauce creamy but not overly heavy.
- Thick banana pieces hold their shape better and don’t fall apart during cooking.
- Separately toasted sesame seeds add intense aroma and a contrast in texture.
Chef's tips
If you prefer less sweet desserts, start with 2 tablespoons of sugar and taste the sauce before adding the bananas – it’s easier to add more sweetness than to fix a dessert that’s too sweet. A common mistake is boiling the sauce too vigorously; when it bubbles with big blops, the bananas quickly fall apart. Ideally, the liquid should just gently "shiver," and the banana slices should be soft but still have defined edges.
How to serve
On chilly evenings, serve the dessert very warm in thick mugs, like a coconut “compote” eaten with a spoon. In summer, chill it and serve in small portions with ice cubes or a dollop of plain yogurt to cut through the sweetness; it pairs well with unsweetened green tea or a small espresso.
Watch out for
- Don’t let the coconut milk come to a rolling boil, as it can curdle.
- Bananas that are too soft and overripe will quickly disintegrate and turn the dessert into a mush.
- Don’t leave the sesame seeds in a hot pan – they burn and turn bitter very quickly.
Substitutions
- You can replace part of the coconut milk with dairy milk or plant milk to make the dessert lighter.
- Instead of brown sugar, use honey or maple syrup, adding it at the end.
- You can swap the sesame seeds for chopped peanuts or cashews, lightly toasted.
Ingredients
- ripe but firm bananas - 3 piece
- coconut milk kokosowe z puszki - 400 ml
- water - 100 ml
- sugar trzcinowy lub biały - 3 tablespoon
- salt - 0.25 teaspoon
- vanilla extract or vanilla sugar - 0.5 teaspoon
- white sesame seeds - 1.5 tablespoon
- desiccated coconut (optional) - 1 tablespoon
Preparation
- Peel the bananas and cut them into thick slices or diagonal pieces about 1.5 cm thick. Arrange them on a plate in a single layer so they don’t get squashed and start releasing too much juice before cooking.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan often. When they become very fragrant and some seeds turn lightly golden, immediately transfer them to a small bowl so they don’t burn.
- In a medium saucepan, mix the coconut milk, water, sugar, salt, and vanilla. Heat over medium heat, stirring, until the sugar dissolves and the liquid is hot and giving off a light steam, but not yet bubbling vigorously.
- When the coconut milk is hot, reduce the heat to low and add the banana pieces. Cook for 5–7 minutes uncovered, gently stirring from time to time so the bananas are submerged in the sauce but don’t fall apart.
- Watch the consistency: when the bananas are soft when pierced with a fork but still hold their shape, and the coconut milk has slightly thickened and thinly coats the spoon, remove the saucepan from the heat.
- Let the dessert stand for about 5 minutes to cool slightly and thicken a bit more. The sauce should have the consistency of a loose pudding, smooth, without separated droplets of coconut fat on the surface.
- Transfer the bananas with the coconut sauce into small bowls. Sprinkle each portion with toasted sesame seeds and, if you like, coconut flakes, and serve warm, at room temperature, or well chilled from the fridge.
Storage
No storage information available for this dish.
I make this dessert whenever the bananas in the fruit bowl are sadly turning brown – in 15 minutes I have a warm coconut “pudding” after dinner. I usually scrape the last spoonfuls straight from the pot, where the sauce is thickest and the sesame collects at the bottom.
