Doce de Banana com Coco (Banana and Coconut Sweet)
The Quirky Foodster Team
Ingredients
- Medium Ripe bananas, sliced — 6
- Grated fresh coconut — 100 g (1 cup)
- Coconut milk — 250 ml (1 cup)
- Palm sugar or brown sugar — 100 g (½ cup)
- Ground cinnamon — 2 g (¼ tsp)
- Of salt — pinch
- Butter — 15 g (1 tbsp)
Method
- Melt butter in a saucepan over medium heat.
- Add sliced bananas and cook gently for 2–3 minutes until they just begin to soften and turn slightly golden at the edges.
- Stir in grated coconut, coconut milk, palm sugar, cinnamon, and salt.
- Reduce heat to low and simmer gently, stirring occasionally, for 15–20 minutes until the mixture thickens into a rich, glossy, caramelized sauce coating the bananas (internal temperature at least 85°C/185°F).
- Take care to stir gently so the banana slices don’t break apart completely, though some breakdown is natural and desirable.
- Remove from heat once thickened to a spoonable, syrupy consistency.
- Serve warm in small bowls, on its own or spooned over plain rice or bread.
Introduction: Doce de banana com coco is a simple, comforting sweet made by slow-cooking bananas with coconut and palm sugar until thick and caramelized.
Cultural Background: Doce de banana com coco is a simple, comforting sweet made by slow-cooking bananas with coconut and palm sugar until thick and caramelized. Reflecting Timor-Leste’s Portuguese-influenced love of “doces” (sweets) combined with local tropical ingredients, it’s a homely treat enjoyed after family meals.
Tips: Use bananas that are ripe with a few brown spots for the best natural sweetness, but not so overripe that they turn to mush immediately upon cooking.
Variations: A splash of vanilla extract or a few chopped roasted peanuts sprinkled on top add extra depth and texture.
Storage: Refrigerate in an airtight container for up to 3 days; the sauce will thicken further when chilled.
Reheating: Reheat gently on the stovetop over low heat, stirring in a splash of coconut milk or water to loosen.
FAQs:
Q: Can I use frozen bananas?
A: Fresh, ripe bananas give the best texture; frozen bananas tend to become very soft and mushy once cooked.
Q: Is this dessert vegan?
A: Not as written due to the butter, but coconut oil can be substituted for a fully vegan version.
Q: Can I make this dessert ahead of time?
A: Yes, it keeps well refrigerated and can be gently reheated before serving.
- Medium Ripe bananas, sliced — 6
- Grated fresh coconut — 100 g (1 cup)
- Coconut milk — 250 ml (1 cup)
- Palm sugar or brown sugar — 100 g (½ cup)
- Ground cinnamon — 2 g (¼ tsp)
- Of salt — pinch
- Butter — 15 g (1 tbsp)
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