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Add a photoAny leftovers from this can be frozen and then used to make an awesome smoothie later on!
Ingredients
- 3 to 4 medium bananas (about 1 1/2 pounds) preferably a bit underripe
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/2 cup sugar
- 1/2 teaspoon salt
Directions
- Peel the bananas and halve lengthwise. Cut each half crosswise into about 4 equal pieces, giving you about 2 1/2 cups of banana chunks.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 68 | 38% |
| Total Fat 8.18g | 10% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 241mg | 7% |
| Total Carbs 27.78g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 22.04g | 15% |
| Protein 1.24g | 2% |
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Comments
November 18, 2010What a unique recipe! I usually have an abundance of bananas and coconuts, both harvested from our Mexican garden. I will have to try this.
November 17, 2010This looks simple and tasty. Adding to my recipe box "Try Soon" folder!
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