Banana in Coconut Cream
Bananas, peeled, 3 Cups
cut lengthwise and sliced into 3″ chunks
Coconut Milk 4 Cups
Palm Sugar 1/4 Cup
Granulated Sugar 1/2 Cup
Salt 1 Teaspoon
In a pot, bring coconut milk, palm sugar, granulated sugar and salt to the boil. This liquid should taste sweet but not sickly sweet, followed by a little bit of saltiness to balance it out.
Once it has achieved the desired taste, add the banana pieces and bring back to the boil. Correct the seasoning again, because Thai bananas are more sour than Cavendish bananas. Allow the banana pieces to soften and to take on the flavor of the coconut milk (about 10 minutes). Turn off the heat.
Serve in a bowl, hot or at room temperature