Picture this: the gentle warmth of a sunlit afternoon, the lingering scent of coconut enticing you into the kitchen. That’s how I stumbled upon the delightful world of Cambodian (Khmer) Banana with Coconut Milk—it felt like a sweet culinary embrace! This simple yet exotic dessert, with its tender Asian bananas bathed in luscious coconut milk, is the answer to my craving for homemade goodness after a hectic week of fast foods and takeout.
With just a handful of ingredients, including the rich creaminess of coconut milk and a hint of warmth from cinnamon, this dish transforms everyday bananas into a beloved treat that’s perfect for sharing. Whether you’re looking for a quick weeknight dessert or something to impress guests, I promise this recipe whisks you away to the tropics in under 10 minutes. So, let’s dive in and create a dessert that’s not only satisfying but also connects us with the vibrant flavors of Cambodia!
Why is Cambodian (Khmer) Banana with Coconut Milk so special?
Simplicity at its best: This recipe requires minimal prep time and effort, making it perfect for busy home cooks looking for a quick fix.
Exotic flavors: The combination of sweet Asian bananas and creamy coconut milk offers a unique taste experience that transforms simple ingredients into a sophisticated dessert.
Versatile serving options: Enjoy it warm or chilled, and serve it alone or with a scoop of vanilla ice cream for extra indulgence.
Quick satisfaction: In just 10 minutes, you can whip up this delightful treat, ideal for those unexpected guests or last-minute cravings.
Crowd-pleaser: Trust me, everyone will be asking for seconds, making it the perfect addition to your next gathering!
Cambodian (Khmer) Banana with Coconut Milk Ingredients
For the Base
- 6 small Asian bananas – They provide the perfect sweetness and tenderness for this delightful dish.
- 1/2 cup water – Helps in achieving the right consistency for the coconut sauce.
- 14 oz coconut milk – This ingredient offers a rich, creamy texture that elevates the dish’s flavors.
- 1/4 cup palm sugar or light brown or white sugar – Palm sugar adds depth, but feel free to substitute with brown or white sugar.
- 1/8 tsp kosher salt – A pinch enhances the sweetness and balances flavors beautifully.
For Serving
- Ground cinnamon – Dust it on top for an aromatic finish that complements the bananas and coconut milk.
This unique take on Cambodian (Khmer) Banana with Coconut Milk brings tropical bliss to your table with just a few simple ingredients!
How to Make Cambodian (Khmer) Banana with Coconut Milk
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Peel and Slice: Start by gently peeling the Asian bananas and slice them into generous rounds. This step is essential to ensure they soak up all the delicious flavors of the coconut milk.
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Combine Ingredients: In a medium saucepan, combine the water, coconut milk, palm sugar, and kosher salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves. This should take about 3-5 minutes.
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Add Bananas: Carefully add the sliced bananas to the saucepan, letting them swim in the warm, creamy coconut mixture. Cook for approximately 10 minutes, or until the bananas become tender and slightly translucent.
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Cool Down: Remove the saucepan from heat and allow the dessert to cool slightly before serving. This cooling period helps the flavors meld beautifully together.
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Serve and Dust: Spoon the warm dessert into bowls, and finish with a gentle dusting of ground cinnamon on top for that aromatic touch that enhances the tropical experience.
Optional: For an extra indulgence, serve alongside a scoop of vanilla ice cream.
Exact quantities are listed in the recipe card below.
Expert Tips for Cambodian Banana with Coconut Milk
• Banana Selection: Choose ripe Asian bananas for the best sweetness and creaminess. Overripe bananas can become too mushy, losing their texture.
• Coconut Milk Quality: Use full-fat coconut milk for a rich and velvety sauce. Avoid low-fat versions, as they may not yield the desired creamy consistency.
• Sugar Alternatives: While palm sugar gives a unique flavor, light brown or white sugar can work in a pinch. Just remember, adjust the sweetness to your liking!
• Cooking Time Caution: Be careful not to overcook the bananas; they should be tender but not falling apart. Keep an eye on them during the cooking process.
• Servings and Pairings: Garnish with a sprinkle of ground cinnamon for added warmth. Consider serving this Cambodian (Khmer) Banana with Coconut Milk warm or chilled for a versatile treat.
What to Serve with Cambodian (Khmer) Banana with Coconut Milk?
Treat yourself to a delightful meal that enchants your senses, transforming everyday moments into something special.
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Jasmine Rice: This aromatic rice complements the rich creamy coconut flavors, balancing sweetness perfectly. Serve it warm alongside the dessert for a delightful contrast in texture.
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Coconut Sticky Rice: A warm coconut sticky rice drizzled with extra coconut milk offers a chewy texture that beautifully pairs with the tender bananas.
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Fresh Mango Slices: Juicy, ripe mango slices add a refreshing burst of tropical flavor. Their sweetness and slight acidity provide a lovely counterpoint to the rich dessert.
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Pineapple Salad: A light, zesty salad made with fresh pineapple, mint, and a squeeze of lime enhances the flavors of the banana dish, bringing a vibrant freshness to the table.
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Vanilla Ice Cream: For a truly indulgent experience, serve with a scoop of creamy vanilla ice cream. The coolness of the ice cream contrasts with the warm, tender bananas, creating a heavenly blend.
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Herbal Tea: A fragrant herbal tea, such as lemongrass or ginger, serves as a soothing beverage option that echoes the dessert’s tropical notes, providing a delightful finish to your meal.
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Coconut Water: Serve chilled coconut water for a refreshing and hydrating beverage that harmonizes perfectly with the flavors of the dessert, enhancing your tropical experience.
These pairing suggestions will elevate your experience with Cambodian (Khmer) Banana with Coconut Milk, making each bite a celebration of flavors and textures!
How to Store and Freeze Cambodian (Khmer) Banana with Coconut Milk
Room Temperature: This dessert is best enjoyed fresh but can be left out at room temperature for up to 2 hours if serving guests.
Fridge: Store leftover Cambodian Banana with Coconut Milk in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave before enjoying again.
Freezer: For longer storage, you can freeze the dessert in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat before serving for optimal flavor.
Reheating: When reheating, add a splash of coconut milk or water to restore the creamy consistency, ensuring the bananas remain soft and delicious.
Cambodian (Khmer) Banana with Coconut Milk Variations
Feel free to get creative and make this dessert your own—it’s all about the taste that warms the heart!
- Gluten-Free: Use gluten-free coconut milk and double-check labels on sugars to ensure they meet your dietary needs.
- Nutty Twist: Add a handful of toasted chopped nuts like almonds or cashews for an extra crunch. The contrast is simply delightful!
- Vanilla Infusion: Stir in 1 teaspoon of vanilla extract while combining ingredients for an added rich flavor that enhances the coconut aroma.
- Mango Magic: Substitute some bananas with ripe mango slices to create a tropical blend. The fusion of flavors will transport you to paradise!
- Spicy Kick: Add a pinch of cayenne pepper or freshly grated ginger to the coconut sauce for a spicy surprise. This twist can awaken the senses!
- Dairy-Free: Swap in almond milk or oat milk instead of coconut milk to enjoy a lighter version while keeping it creamy.
- Tropical Berry Burst: Top with a handful of fresh berries like strawberries or blueberries for a pop of color and tartness—it’s a refreshing addition!
- Chocolate Lover’s Dream: Drizzle melted dark chocolate on top before serving for a decadent treat that satisfies any chocolate cravings!
Let your imagination run wild and enjoy the delicious journey!
Make Ahead Options
These Cambodian (Khmer) Banana with Coconut Milk delights are perfect for meal prep enthusiasts! You can peel and slice the bananas and prepare the coconut mixture up to 24 hours in advance, storing them separately in the refrigerator (this helps the bananas retain their texture and avoid browning). When you’re ready to serve, simply reheat the coconut milk mixture on the stove, add the prepared bananas, and cook for about 10 minutes until tender. This way, you’ll enjoy a comforting tropical dessert with minimal effort at mealtime, making weeknight cooking a breeze! Just remember to dust with ground cinnamon right before serving for that aromatic finish.
Cambodian (Khmer) Banana with Coconut Milk Recipe FAQs
What type of bananas should I use for this recipe?
Absolutely! For the best results, I recommend using small Asian bananas. They offer the perfect balance of sweetness and tenderness. Avoid using overripe bananas, as they tend to become too mushy and may lose their enjoyable texture in the dish.
How should I store leftover Cambodian Banana with Coconut Milk?
Very! You can store this delightful dessert in an airtight container in the fridge for up to 3 days. Just remember to reheat it gently on the stovetop or microwave. If you want to enjoy leftovers later, it’s best to freeze it.
Can I freeze Cambodian Banana with Coconut Milk?
Absolutely! To freeze, pour the cooled dessert into a sealed container and store it in the freezer for up to 2 months. When you’re ready to enjoy it, simply transfer it to the fridge overnight to thaw. You can reheat it gently, adding a splash of coconut milk or water if needed to keep it creamy.
What if my bananas break apart while cooking?
Not to worry! If your bananas start to fall apart, it’s likely that they are overcooked. To prevent this, keep an eye on the cooking time and ensure you follow the recipe. Bananas should become tender yet maintain their shape. If they do break apart, you can simply stir them gently into the sauce for added flavor!
Are there any dietary concerns I should be aware of?
Yes! If you’re serving guests, be mindful of dietary restrictions. This dessert contains coconut, which can be an allergen for some. Additionally, if you or your guests are avoiding sugar, you can adjust the sweetness by using an alternative sweetener or reducing the amount of sugar used.
Can I serve this dish with anything else?
Absolutely! This Cambodian (Khmer) Banana with Coconut Milk is versatile. You might enjoy it warm or chilled, on its own or with a scoop of vanilla ice cream for an extra indulgent treat. The possibilities are endless!
Irresistible Cambodian Banana with Coconut Milk Delight
Ingredients
Equipment
Method
- Peel and slice the Asian bananas into generous rounds.
- In a medium saucepan, combine water, coconut milk, palm sugar, and kosher salt, and bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves.
- Add the sliced bananas to the saucepan, cooking until they become tender and slightly translucent.
- Remove from heat and allow the dessert to cool slightly before serving.
- Spoon the warm dessert into bowls, and dust with ground cinnamon for an aromatic touch.