Friday, August 27, 2010
Bananas in Sweet Coconut Milk (Pengat Pisang)
2 large bananas
1 cup coconut milk
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Peel the bananas and cut into bite-sized pieces.
In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.