- 3 cups palm sugar
- 2 cups water
- 1 1/4 pounds almost ripe kai bananas, peeled
- 1/2 cup coconut cream
- 1/4 teaspoon salt
- Mix sugar and water in a wok or large skillet and heat until the syrup starts to boil. Lower heat and cook syrup until it is thick enough to coat the back of a spoon, about 10 minutes.
- Place bananas gently into the syrup and cook until they are shiny and orange in color, about 5 minutes. Flip the bananas to cook on the other side, about 5 minutes. Transfer bananas and syrup to a serving dish.
- Mix coconut cream and salt in a small saucepan over low heat; simmer until heated through, about 10 minutes. Drizzle coconut cream mixture over bananas to serve.
06/17/2019
recipepes.com
candied kai bananas in syrup and coconut cream, recipe
PT15M
PT1H
5
455 calories
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