Banana in Coconut Milk (Thai Desert) Recipe

Ingredients

• 400g coconut milk
• 1 tsp sugar
• 1g salt
• 2 medium bananas
• 10g sesame seeds

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Method

1. Put the coconut milk in a small pan and add the sugar and a pinch of salt. Stir and warm the milk until the salt and sugar are dissolved, then add the peeled, sliced bananas.
2. Heat gently (if it comes to the boil, that's fine, but it doesn't need to boil because there's no cooking going on here, just warming).
3. When the coconut milk and bananas are heated through, serve immediately, sprinkled with sesame seeds.

Use the greenest (therefore hardest) bananas you can find. If you can only find yellow, ripe bananas, drop the sugar from the recipe.

The authentic way to slice the bananas is supposed to be once in half lengthways (so you end up with two long banana halves, like for a banana split) then once or twice across each half at an angle.

The sesame seeds will give more flavour if they're lightly toasted, so for best results, put the seeds in a small non-stick pan and hold them over the flame for a few minutes, stirring and shaking constantly so they don't burn.