When I ate bananas Foster the first time, it reminded me of this dish. The concept is the same—sliced bananas with a very sweet sauce. However, the bananas used are plantain bananas, and instead of rum to enhance the sauce, this dessert uses creamy coconut milk. —Loanne Chiu, Fort Worth, Texas
Indonesian Bananas Foster
Updated on Jun. 27, 2023
Test Kitchen tips
Ingredients
- 1 can (13.66 ounces) coconut milk
- 1 cup packed brown sugar
- 1 cup water
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon apple pie spice
- 1/4 cup butter, cubed
- 3 large ripe plantains, cut into 3/4-inch slices
Directions
- <font size="3" data-original-title="" title="">Spoon 6 tablespoons cream from top of coconut milk and set aside. Pour remaining coconut milk into a large saucepan. Stir in brown sugar, water, molasses, vanilla, salt and pie spice. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 25-30 minutes.<br data-original-title="" title=""> Meanwhile, in a large cast-iron or other skillet, melt butter over medium-low heat. Add plantains. Cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Divide plantains among 6 bowls; drizzle with syrup. Top with reserved coconut milk cream.</font>
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