Thai Banana-Lychee Dessert in Coconut Milk

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 12/23/22
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Thai Banana-Lychee Dessert in Coconut Milk

The Spruce / Julia Hartbeck

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
814 Calories
31g Fat
143g Carbs
9g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 814
% Daily Value*
Total Fat 31g 40%
Saturated Fat 26g 128%
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 143g 52%
Dietary Fiber 10g 36%
Total Sugars 124g
Protein 9g
Vitamin C 460mg 2,300%
Calcium 75mg 6%
Iron 7mg 37%
Potassium 1641mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy dessert made with bananas and lychee only takes ten minutes to make. But don't be deceived by its simplicity. The taste is so wonderfully sweet and complex that many find it addictive. It's also a low-fat dessert.

This banana-lychee pudding is more of what they would call a "dessert soup" in Asia. The dessert recipe can be served warm or cold, depending on the weather and your mood. Serving it chilled is great on a hot summer night while serving it warm makes this a superb comfort food.

It's also a great way to use up leftover bananas. The riper the bananas are, the more flavor they have developed and the sweeter they will be. Don't toss those brown-spotted bananas; make them into a lovely dessert.

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Click Play to See This Quick Thai Banana-Lychee Dessert Come Together

"What. a. TREAT! I was so excited to try this, and I was not disappointed. It includes one of my favorite fruits, lychees! So simple, fun, and interesting." —Renae Wilson

Banana-Lychee Dessert in Coconut Milk Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 small ripe bananas

  • 1 can coconut milk, regular or light

  • 1/4 to 1/3 cup brown sugar

  • 1 pinch salt

  • 8 to 10 lychees, fresh or canned

Steps to Make It

  1. Gather the ingredients.

    Thai Banana-Lychee Dessert in Coconut Milk ingredients

    The Spruce / Julia Hartbeck

  2. Peel the bananas then slice them in half lengthwise. Cut these lengths into smaller sections–roughly 2 inches long.

    bananas cut into quarters

    The Spruce / Julia Hartbeck

  3. Pour the coconut milk into a saucepan or pot and place it over medium-high heat.

    coconut milk in a saucepan

    The Spruce / Julia Hartbeck

  4. Add the sugar and salt, stirring to dissolve (about 30 seconds to 1 minute). Start by adding 1/4 cup sugar, taste-testing for sweetness. If you'd like it sweeter, add a little more.

    coconut milk with sugar and salt in a saucepan

    The Spruce / Julia Hartbeck

  5. Add the bananas and lychees. Continue stirring until the bananas and lychees are warmed through (1 to 2 minutes).

    coconut milk mixture with bananas and lychee in a saucepan

    The Spruce / Julia Hartbeck

  6. Serve warm or chill and serve cold.

    Thai Banana-Lychee Dessert in Coconut Milk in a saucepan and a bowl

    The Spruce / Julia Hartbeck

Tips

  • Serve the banana-lychee soup immediately or cover it and place it in the refrigerator for later. This dessert is excellent served either warm or cold. Chilled is great on hot summer days, while warm is a perfect comfort food during cooler weather. It can be your go-to recipe year-round.
  • Lychees can be found year-round at Asian food stores or you can resort to using canned lychees for convenience.
  • Look for lychee that's at least an inch in diameter with a bright red peel. The fruit should feel bouncy when pressed.
  • To peel and seed lychee, use a sharp paring knife to slice through and remove the peel. Score around the fruit and pull the two sides apart, similar to seeding an avocado. The seed should be attached to one side and can easily be removed.

Recipe Variation

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