2 cups sugar
1 ½ cups water
5 kai bananas or regular bananas — washed and peeled
½ cup coconut cream
¼ tsp salt
Candied Kai Bananas in Syrup and Coconut Cream is a mouth-watering textured and delicious creamy dessert. This sumptuous delight has a unique sweet flavor and filling, unlike western desserts. The combination of candied bananas with coconut cream creates a heavenly flavor. The classic dessert from Thai cuisine tastes great both warm and cold. Small sweet baby bananas called Kai bananas are used traditionally to make this sweet dish but regular bananas can also be used.
Candied Kai Bananas in Syrup and Coconut Cream are a good source of potassium, iron, and manganese. Bananas are rich in potassium which helps in reducing blood pressure, water retention, and preventing kidney stones. Manganese is required for the normal functioning of the brain, nervous system, and maintaining bone health.
How to make Candied Kai Bananas in Syrup and Coconut Cream
Did you know that the banana is really a berry? A banana plant is not a tree but a giant herb as its stem is soft and green. In the 15th century, Europeans called the banana the “Indian Fig”. In India, flowers and stem of the banana tree are considered sacred. They are used for adorning the ‘mandaps’ during weddings. There are around 400 varieties of bananas, including ‘Ice cream banana’ which is blue in color! Ripe bananas glow bright indigo under ultraviolet light. Insects and bats that can see UV light, consider it as a signal that the banana is ready to be eaten.