Banana Coconut Cream Dessert (Keeprañ im Waini)
The Quirky Foodster Team
Ingredients
- Ripe bananas, sliced — 4
- Coconut cream — 1.5 cups (360 ml / 12 fl oz)
- Sugar — 3 tbsp
- Of salt — pinch
Method
- Combine the coconut cream, sugar and salt in a saucepan and warm gently over low heat.
- Add the sliced bananas and simmer gently for 8–10 minutes until softened but still holding their shape.
- Serve warm in small bowls.
Introduction: Ripe bananas gently simmered in sweetened coconut cream until soft, a simple, comforting dessert served warm.
Cultural Background: With bananas growing readily across the islands, simmering them in coconut cream is one of the simplest and most common ways Marshallese households turn ripe fruit into a quick dessert for the family.
Tips: Use ripe but still firm bananas so they hold together during simmering. Keep the heat low throughout to prevent the coconut cream from splitting.
Variations: Add a pinch of ground cinnamon for extra warmth. Top with toasted coconut flakes for added texture.
Storage: Refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat gently over low heat, stirring, until warmed through.
Nutrition: Per serving (approx.): 260 kcal, 2 g protein, 14 g fat, 34 g carbohydrate.
FAQs:
Q: Can I use slightly underripe bananas?
A: Ripe, sweet bananas work best, as underripe ones won’t
Q: Is this dessert very rich?
A: It has a good coconut richness, balanced by the natural sweetness of
- Ripe bananas, sliced — 4
- Coconut cream — 1.5 cups (360 ml / 12 fl oz)
- Sugar — 3 tbsp
- Of salt — pinch
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