Ah, Wednesday. Halfway through the week, and the last thing I want to do is spend my evening in the kitchen after working all day. Unfortunately, Wednesday night is usually when I’m jonesing for a dessert to soften the blow of waking early for the last two days of the work week. If you’re suffering from a bad case of hump day, may today’s recipe be so tasty that you forget to dread Thursday and Friday.
Below you’ll find a 5-ingredient dessert that brings a taste of Thailand to your kitchen. Bananas, coconut, and sugar. Simple but oh so delicious gluten-free vegan fare. Named for Thai nuns’ white robes, Nun Bananas in Coconut Milk (Gluay Buat Chee) will take 15 minutes of your Wednesday evening, from prep to finish.
Be sure to serve the dessert immediately. Cameron and I saved our leftovers, and they did not keep well. The longer the bananas steep in the coconut milk, the starchier they become. Next time we make this dessert, we’ll finish it off in one go.
Nun Bananas in Coconut Milk: Gluay Buat Chee (A Quick and Easy Thai recipe)
Serves 4 to 6
- 3-to-4 medium bananas (about 1 1/2 pounds), preferably a bit underripe
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/3 cup sugar
- 1/2 tsp salt
1. Peel the bananas and halve them lengthwise. Cut each half crosswise into about 4 equal pieces, giving you about 2 1/2 cups of banana chunks.
2. Bring the coconut milk, water, sugar, and salt to a gentle boil in a medium saucepan over medium heat. Stir well to dissolve the sugar, and then add the bananas. Simmer gently for 1 to 2 minutes. Remove from heat, and ladle into small bowls. Serve hot or warm.