A very simple dessert, bananas in a sweet sauce with slightly salty coconut milk. It’s typical in Thailand to add salt to desserts to balance the sweetness. For extra richness use coconut cream, the thicker top layer of coconut milk.

Ingredients
4-5 Bananas
50 gms Sugar
200 ml Water
50 ml Coconut Milk
1/3 Teaspoon Salt

Preparation
1. Boil the water with the sugar until dissolved.
2. Cut the bananas into halves and add to the boiling syrup and cook for 5 minutes. Set the sauce and bananas to one side.
3. In another saucepan, heat the coconut milk gently together with the salt. You just want to warm through the coconut milk and dissolve the salt, no more. Do not let it boil!
4. To serve place some of the banana in a dish with some of the sugar syrup and spoon over the warm coconut milk.

These don’t look like much but they have a great coconut taste. The different shapes add a texture too. But how to show that in a photograph!? They may not look much, but give them a try and you’ll see.

Ingredients
50 gms Sticky Rice Flour
25 gms Rice Flour
1 Tablespoons Cassava Starch
50 ml Rose Water
200 gms Sugar
250 ml Water
200 ml Coconut Milk
A Pinch of Salt
Water for Boiling
A Bowl of Cool Water

Preparation
1. Mix the rice flour, sticky rice flour and starch together. Add enough of the rose water to form a stiff dough and knead it a little.
2. Bring a pan of water to the boil.
3. Pinch off small pieces of the dough and roll them into worm shapes and small balls and drop them into the boiling water to cook. They cook quickly, typically one or two minutes depending on size.
4. Scoop out of the hot water and drop into the cool water to cool down.
5. Make a sugar syrup by adding the sugar, to water. Add just enough water to cover the sugar, then heat until the sugar is just dissolved and leave to cool.
6. Put the coconut milk on the heat, add a pinch of salt and just warm it till steam starts coming off, you just want to warm it.
7. To serve put the worms and balls in a bowl and pour the warm coconut milk over it and a spoonful or two of sugar syrup to sweeten to your tastes

Another way to use up left over pumpkin, the pumpkin is cut into pieces and cooked in a coconut sauce and topped off with sugar syrup. This is typical Thai flavours.

Ingredients  for 2 People
100 gms Pumpkin
200 ml Coconut Milk
300 gms Sugar
200 ml Water
1/4 Teaspoon Salt

Preparation
1. Peel the skin off the pumpkin and cut into bite sized pieces.
2. Mix the sugar with the water and boil until the sugar dissolves. Add the pumpkin and cook for 10 minutes.
3. In a separate saucepan, simmer the coconut milk with salt for 1 minute and set aside to cool.
4. To serve place the pumpkin & a little syrup in a bowl and top off the coconut milk.