Thai Banana-Lychee Dessert in Coconut Milk


Thai Banana-Lychee Dessert in Coconut Milk


  1. Peel the banana then slice in half lengthwise. Cut these lengths into smaller sections - roughly 2 inches long. 

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

  3. 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 sugar 

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

  5. Serve warm or chill and serve cold. 


  • 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. 

2 Servings

  • 1 large ripe banana (or two 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)