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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk

    Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk

    0
    By Alisa Fleming on October 16, 2022 Dairy Free Desserts, Dairy-Free Recipes

    This Indonesian-style warm bananas in cinnamon-coconut milk recipe hails from the The Gluten-Free Vegetarian Kitchen by Donna Klein. It’s a naturally dairy-free dessert that is simple and free from fuss. And it’s even quite versatile. You can customize it if you prefer a different sweetener, or if you only keep regular coconut milk on hand.

    Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk - dairy-free, gluten-free, nut-free, soy-free, paleo optional

    Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk

    We originally posted this recipe back in 2007, but have since updated it! And we have a few quick ingredient tips, should feel like mixing things up.

    • Sweetener – Brown sugar or coconut sugar would also be delicious sweetener options. Or if preferred, you can use a liquid sweetener, like honey.
    • Coconut Milk – You can simply substitute regular, full-fat canned coconut milk if you want a richer dessert. Or thin the coconut milk. Use about 1/2 cup full fat coconut milk or coconut cream plus 1 cup water. As a heads up, 1 (14-ounce) can of lite coconut milk contains about 1 3/4 cups.
    • Spice – If you’re in the mood for more flavor, you can add additional spices. We like ground ginger or allspice in this dish.

    Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk - dairy-free, gluten-free, nut-free, soy-free, paleo optional

    Special Diet Notes: Indonesian-Style Warm Bananas

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    For paleo Indonesian-Style Warm Bananas, substitute coconut sugar for the sugar.

    Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk
     
    Print
    Prep time
    3 mins
    Cook time
    7 mins
    Total time
    10 mins
     
    This recipe might be simple, but it's very warm and comforting.
    Author: Donna Klein
    Recipe type: Dessert
    Cuisine: Indonesian
    Serves: 4 servings
    Ingredients
    • 4 large ripe yet firm bananas
    • 1 ½ cups lite canned coconut milk
    • 3 tablespoons sugar
    • 1 teaspoon ground cinnamon, plus additional for garnish
    Instructions
    1. Peel the bananas and slice into bite-sized pieces.
    2. In a medium saucepan, bring the coconut milk, sugar and cinnamon to a gentle boil over medium-high heat, stirring until the ingredients are incorporated.
    3. Add the bananas and let mixture return to a boil. Reduce the heat and simmer gently, stirring occasionally, until the bananas are tender but not mushy, 2 to 3 minutes.
    4. Serve hot, with an additional sprinkling of cinnamon, if desired.
    Nutrition Information
    Serving size: ¼ recipe Calories: 191 Fat: 4.9g Saturated fat: 4.4g Carbohydrates: 39.8g Sodium: 24mg Fiber: 3.4g Protein: 2.4g
    3.5.3229

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    No Bake Banana “Cheesecake” Bars

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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