Taste of Home
Indonesian Bananas Foster
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.
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
Ingredients
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1 can (13.66 ounces) coconut milk
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1 cup packed brown sugar
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1 cup water
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1/4 cup molasses
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1/4 teaspoon apple pie spice
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1/4 cup butter, cubed
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3 large ripe plantains, cut into 3/4-inch slices
Directions
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1.
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.
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.
Nutrition Facts
1 serving: 460 calories, 18g fat (15g saturated fat), 20mg cholesterol, 195mg sodium, 76g carbohydrate (60g sugars, 2g fiber), 2g protein.
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