Makes 4 servings.
2-3 small, slightly green bananas
4 cups thin coconut milk
1 cup sugar
1/4 teaspoon salt
Slice the bananas lengthways, then in half.
Pour the coconut milk into a pan, add the sugar and salt. Bring to the
boil, add the bananas, bring back to the boil for 2 minutes and then
remove from the heat.
Serve hot or cold.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)