Banana compote in coconut milk

 

A sweet, rich, and easy-to-make banana kolak recipe using simple, home-style ingredients.

Ingredients

• 5–10 bananas (choose ripe *kepok*, *uli*, or *raja* bananas), sliced ​​diagonally or into rounds

• 150 grams palm sugar (*gula aren*), finely shaved

• 2–4 tablespoons granulated sugar (adjust to taste)

• 500–800 ml water

• 1–2 pandan leaves (tied into a knot)

• 1 packet instant coconut milk (65 ml size) or 200 ml liquid coconut milk

• ½ teaspoon salt

Preparation

1. Prepare the sugar syrup: Combine water, shaved palm sugar, and pandan leaves in a pot. Cook over low heat until the palm sugar dissolves and the liquid boils. Strain the syrup if necessary.

2. Cook the bananas: Add the banana pieces to the sugar syrup. Cook over medium heat until the bananas are partially cooked and begin to change color.

3. Add coconut milk and seasonings: Pour the instant coconut milk, granulated sugar, and salt into the pot.

4. Adjust flavor and finish cooking: Stir gently and continuously over low heat to prevent the coconut milk from curdling. Cook until the mixture boils again and the bananas are tender.

5. Serve: Turn off the heat, remove the banana *kolak* from the stove, and serve warm or cold, according to preference.

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