Chuoi Nuong (Grilled Bananas with Coconut Cream)
Sweet and comforting grilled bananas topped with a creamy coconut sauce and peanuts. A naturally gluten-free dessert or breakfast.
Ingredients
- 4 Bananas, ripe but firm
- 1 can Coconut milk
- 2 tablespoons Sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla extract
- 1/4 cup Roasted peanuts, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 4 ripe but firm bananas and cut them in half lengthwise.
- 2Place the cut bananas on a grill over medium heat, about 175°C. Grill for 2 to 3 minutes per side, until they show light grill marks and are slightly softened.
- 3While the bananas grill, combine the 1 can coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a medium saucepan. Heat over medium heat, about 175°C, stirring constantly, until the mixture just begins to simmer and the sugar has dissolved. Continue to simmer gently for 2-3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- 4Remove the saucepan from the heat. Stir in the 1/2 teaspoon vanilla extract.
- 5Arrange the grilled banana halves on serving plates. Pour the warm coconut sauce over the bananas and sprinkle with the 1/4 cup chopped roasted peanuts.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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