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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This is originally a Thai recipe that is great on a cold night, or after a light meal. It's not too heavy, so it's not like a traditional dessert. Ingredients:
1 -2 ripe banana |
1 (14 ounce) can coconut milk |
1 cup sugar |
sesame seeds |
Directions:
1. Toast a thin layer of sesame seeds in the oven. If you put the heat up pretty high, this should only about three minutes. Remove when they are a golden brown.
2. Peel and slice bananas into centimeter-thick coins.
3. Pour coconut milk into a saucepan, and put the heat to medium-high.
4. When the milk warms up, add the cup of sugar. You might want to do this in smaller increments. I usually don't measure, I just add and taste until it tastes sweet enough for me.
5. Add the bananas, and simmer until the coins are heated through, stirring occasionally. don't allow the pot to boil.
6. Seperate into bowls and sprinkle the sesame seeds on top.
7. Serve warm.
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