Thai Banana-Lychee Dessert in Coconut Milk

Bowl of lychees on white wooden table

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  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Servings: 2 to 3 servings

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 that happens to be incredibly healthy.

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.

Ingredients

  • 1 large banana (ripe, or 2 small)
  • 1 can coconut milk (regular or light)
  • 1/4 to 1/3 cup brown sugar (loosely packed; depending on desired sweetness)
  • 1 pinch salt
  • 8 to 10 fresh lychees (peeled, or canned lychees, drained)

Steps to Make It

  1. Gather the ingredients.

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

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

  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.

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

  6. Serve warm or chill and serve cold.

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.

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