Coconut milk with plantains is a favorite dessert in Thailand. Usually we use plantains from Thailand (called, "kluai num wa" in Thai) to make this recipe. But here in the USA it is very difficult to find Thai plantains. Therefore, I use plantains or ripe bananas from my local supermarket.

INGREDIENTS:

3 each ripe plantains or bananas
1 can coconut milk
½ cup evaporated milk (I use the Carnation brand)
1 cup sugar
½ cup water (for mixing with milk)
1 pinch salt

PREPARATION USING PLANTAINS:

1. Boil water in a large pot and add the whole plantains (do not peel the plantains, but be sure the water is deep enough to cover them). Boil the plantains for 6 minutes, then remove them to a plate and allow to cool.
2. When the plantains are cool enough to handle with your hands, peel the skin from the plantains and cut them into pieces about 2 inches long.
3. In medium size pot, add the water, coconut milk and evaporated milk and boil for 7 minutes, stirring occasionally. Then reduce to a low heat setting, and add sugar, stirring until the sugar dissolves.
4. Add the plantains to the pot and stir for 1 more minute.
5. Remove from the heat, place the plantains in a bowl and pour the milk over the plantains.

PREPARATION USING BANANAS:

1. Peel the skin from the bananas and cut them into pieces about 2 inches long.
2. In medium size pot, add the water, coconut milk and evaporated milk and boil for 7 minutes, stirring occasionally. Then reduce to a low heat setting, and add sugar, stirring until the sugar dissolves.
3. Add the bananas to the pot and stir for 3 minutes.
4. Remove from the heat, place the bananas in a bowl and pour the milk over the bananas.

Makes 3 servings

Tip: Only use plantains and bananas that are ripe.