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Bananas in Chilli Coconut Cream

Serves 4 Print Recipe


Bananas in Chilli Coconut Cream
  • 50 mL of Todd River Dust (Mild Sweet Chilli Sauce SHU 3,200)
  • 1 whole fresh finely chopped of Siam YELLOW
  • 400 ml coconut cream

    2 tablespoons grated palm sugar or brown sugar

    50g butter

    1/3 cup brown sugar

    2 teaspoons lime juice

    4 sugar bananas, peeled and halved

    Toasted shredded coconut to serve



    Place coconut cream, Todd River Dust and palm sugar in a small saucepan over low heat and cook for 4 minutes or until thickened. Set aside.


    Place butter and brown sugar in a non-stick frying pan over low heat.

    Stir until combined and sugar is dissolved.

    Stir in limejuice.

    Add bananas and cook for 2 minutes each side until bananas are just soft.


    To serve, divide bananas between bowls and pour over chilli coconut cream sauce. Sprinkle with shredded coconut and finely chopped Siam Yellow Chilli


    Palm sugar is available from Asian food stores and some supermarkets.