Candied Kai Bananas in Syrup and Coconut Cream recipe

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Ingredients

3 cups palm sugar
2 cups water
1 ¼ pounds almost ripe kai bananas, peeled
½ cup coconut cream
¼ teaspoon salt

Nutrition Info

573.7 calories
carbohydrate: 140.2 g
cholesterol: : -
fat: 3.6 g
fiber: 2.5 g
protein: 1.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 138.2 mg
sugar: 128.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

Kai bananas are nice and firm for cooking in a syrup. These bananas are slightly smaller than most bananas, about the size of your palm. In this recipe, the bananas are gently cooked in a sugar syrup and topped with a coconut cream.

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