1 cup coconut milk
1 Tablespoon of white sugar (if bananas are underripe, add 1 more tablespoon of sugar)
1 Tablespoon of coconut/palm sugar
1/2 teaspoon salt
6-8 Thai egg bananas, slightly under ripe with a tint of green at the stems.
Simmer coconut milk, all sugar, and salt over medium heat. When sugar all dissolved and the syrup simmer gently, peel and halve bananas then add to the pot. Poach the banana in coconut syrup for about 3-5 minutes. Gently flip and move them around making sure they are all cooked and covered in the liquid. Tune off the heat. Serve room temp.
