Thai Grilled Bananas With Coconut Caramel Sauce
This recipe for Thai grilled bananas with coconut caramel sauce comes together in under 30 minutes using ripe bananas and a simple sauce.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- bamboo skewers (as needed)
- 12 Thai bananas (see notes)
- 2 tbsp butter
- 1 cup coconut milk
- ½ cup palm sugar
- ½ cup white sugar
- 1 tbsp salt
- 2 pandan leaves (optional, tied in a knot)
Instructions
- 1
Prepare the bananas. Cut the bananas into bite-size pieces and thread them onto skewers.
- 2
Grill the bananas. Grill over low heat, turning often, until lightly caramelized on the outside and soft inside, about 10–15 minutes.
- 3
Melt the butter. While the bananas grill, melt the butter in a small saucepan over medium heat.
- 4
Add the remaining ingredients. Stir in the coconut milk, palm sugar, white sugar, salt, and pandan leaves, if using.
- 5
Simmer the sauce. Cook, stirring regularly, until the sauce thickens slightly. Remove from the heat while it’s still a bit runny; it will thicken more as it cools. Serve warm.