When I was studying, after school when I strayed on the road for some snacks and stationery collections, one smell always stopped me. It was a coconut caramel mixed with charcoal grilled banana that scented the street. I loved this delicious sweet, when I moved to India I made sure that I carried the recipe with me.
Yaseen was fed mashed Thai banana (Nam Wa) when he was a tiny baby. He grows up love eating this banana more than the regular banana. I also love that this banana is healthy and has a ton of vitamins. When we grilled this, he would be the one who detected the smell first.
Grilled Banana with Coconut Cream Caramel
Ingredients: (I can’t really count the serving, whatever I made vanished in a minute)
10 half ripe Nam Wa Banana (you can use the regular banana (half ripe, OK?), it’s good, too)
Bamboo skewers (soak in water for at lease 10 minutes)
Prepare the charcoal grill to a medium- high heat. Or preheat the oven at 380 degree F.
Peel and sliced Banana into 4 cm thickness.
Thread each slice on the skewer side way.
Once there’re cooked, place them on the clean surface and cover with clean kitchen towel and press them flat.
Coconut Cream caramel
1 cup coconut cream
3 tbsp balm sugar
1/2 cup water
A pinch of salt
Add everything in a medium pot. Cook on medium low heat for 5 minutes or until sugar dissolve and the sauce become thick.
Generously pour this creamy caramel sauce over the grilled banana and enjoy!
We taught Yaseen coloring today. It was so fun and we get to make these illustrations for this recipe.
Have a Sweet Day,