This recipe first appeared in print in the Destinations Issue of Fat Nugs Magazine, published in May 2025.
A very popular Thai dessert! This recipe was sent to us by Lauren Mundell after her time at The Beach Samui, enjoying this dessert created by Chef Nui. It’s not infused, so it’s perfect for those post-smoking session munchies.
Alternatively, you can infuse the coconut milk before you make it, or add your favorite liquid edible enhancer for a delicious edible with tropical flavors!
You can see more of Chef Nui’s dishes on her Instagram, @nui_chef.
How to Make Banana in Coconut Milk (Kluai Buat Chi)
Ingredients:
- 2 ripe bananas, sliced into 1-inch pieces
- 1 can (13.5 oz) coconut milk
- 3-4 pandan leaves (optional)
- *Pandan is an aromatic plant with long, blade-like leaves, commonly used for cooking across Southeast Asia. You can find pandan leaves at your local asian market or online. Or, substitute with vanilla bean extract or vanilla bean paste.
- Sugar, to taste
- Pinch of salt
- Sesame seeds, for garnish
How to make Kluat Buat Chi:
- In a pot, combine the coconut milk and the pandan leaves. Bring to a gentle boil over medium heat.
- Add the sliced bananas to the pot. Stir in sugar and a pinch of salt, adjusting the sweetness to your own preference.
- Allow the mixture to boil for about 2 minutes, ensuring the bananas are heated through.
- Remove from heat and serve, sprinkling with sesame seeds (to taste) before serving.
- Optional: use your favorite liquid edible enhancer to make this infused!
Enjoy this delicious dessert warm or chilled!
