Can I add other toppings?

Yes! Toasted sesame seeds, crushed peanuts, sweet corn, or shredded coconut can add interesting texture and flavor. Some people also enjoy a sprinkle of cinnamon or nutmeg for added warmth. Be creative, but remember that the original simplicity is what makes this dessert so special.

How long can I store Thai banana in coconut milk?

You can refrigerate leftovers for up to 2 days. Store it in an airtight container and reheat gently over low heat. Avoid boiling it again, as that may cause the coconut milk to separate. It’s best served warm, but it can also be enjoyed chilled.

Can I use regular bananas instead of Thai bananas?

You can, but the result won’t be the same. Thai bananas ( kluai nam wa ) are firmer and less sweet than regular bananas, which helps them maintain their shape during cooking. Regular bananas may become mushy or overly sweet. If you must substitute, choose bananas that are just barely ripe.

Is Thai banana in coconut milk healthy?

Yes, it is. Thai banana in coconut milk is naturally vegan, gluten-free, and made with whole ingredients. Bananas are high in potassium and fiber, while coconut milk offers healthy fats. When sweetened with unrefined sugar or enjoyed in moderation, it can fit into many balanced diets.

Thai Banana in Coconut Milk – The Best Traditional Dessert You Must Try (2025)

Description

A traditional Thai dessert made with Thai bananas and coconut milk, offering a creamy, comforting, and aromatic sweet treat that is both vegan and gluten-free.

Ingredients

Scale

7 Thai bananas (kluai nam wa), boiled with peels on, then sliced into 4 pieces
1 can coconut milk (13.5 ounces)
1/3 cup sugar
1/4 teaspoon salt
3 pandan leaves, bunched up into tight rolls
Water (enough to cover the bananas for boiling)

Instructions

Fill a medium saucepan with water and add unpeeled Thai bananas. Bring to a gentle boil and cook for 5 minutes.
Transfer the bananas to cold water to cool. Once cooled, peel them and slice each banana into 4 large pieces.
In a separate saucepan, combine the coconut milk, sugar, salt, and pandan leaves.
Heat the mixture over medium heat while whisking constantly until the sugar dissolves and the coconut milk begins to simmer. Do not let it boil.
Remove the pandan leaves before proceeding.
Gently add the sliced bananas to the coconut milk mixture and simmer for a few more minutes to let the flavors meld.
Turn off the heat and serve warm.

Notes

Use Thai bananas (kluai nam wa) for the most authentic texture and flavor.
Do not overcook the bananas during boiling to maintain their shape.
Use full-fat coconut milk for a richer texture.
The dessert can also be served cold after refrigeration.
Optional toppings include toasted sesame seeds or shredded coconut.

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 14g
Sodium: 125mg
Fat: 11g
Saturated Fat: 9g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: Thai dessert, coconut milk recipe, bananas, kluai buat chi, traditional Thai sweet, vegan Thai dessert