I had intended to write about something else today, but I have to put it on hold and just say a big thank you to all of you for your comments on yesterday’s post. When I wrote it, I didn’t write it hoping to get comments and praise, but you all overwhelmed me with your love and support. And I realized I didn’t mention one other thing I love about this whole blogging thing – all of you!! Whether you are a regular commenter or just a regular reader who doesn’t comment, I am so thankful for all of you. You all really make this worthwhile to me. I wish that I could meet each one of you in person and thank you – you really do mean the world to me!!
Today’s Cookbook of the Month recipe – well, I didn’t really stick to the recipe. I started out following the recipe, but it just didn’t feel like it was working out for me, so I switched some steps around. And I loved the final product! Well, it was a bit sweet, but my bananas were super ripe and I used the amount of sugar called for in the original recipe. I cut the sugar down in the recipe below, and you could probably cut it down even more if your bananas are really ripe and sweet. But I really think this recipe would be great with bananas that are still a bit firm and not as sweet.
From my reading, and a few things I’ve read online, it sounds like this is actually a very popular and common Thai dessert. It is simple, but it often seems like the most simple desserts and dishes are the ones that are most widely known and used throughout a culture. I had quite a large serving in my photo, but I think this is the kind of dessert that is probably best served in small portions, especially since it is so rich. But it’s a winner!
Bananas Simmered in Coconut Cream
adapted from Thai Food
2 cups coconut cream
3-4 large bananas
1 cup coconut milk
3/4 cup white sugar
large pinch of salt
Put the coconut cream in a small saucepan and bring to a boil, stirring constantly. Cook, still stirring, until thickened. Remove from heat and allow to cool.
Peel the bananas and slice into large chunks. Place the coconut milk in a saucepan and bring to a boil. Add the bananas, and simmer until tender, 3 to 4 minutes. Add the sugar and salt, swirling gently to mix in without breaking up the bananas. Add in the coconut cream. Simmer a few minutes more to allow the sugar to dissolve and absorb.
Serve hot straight from the stove, or serve warm.