Candied Kai Bananas in Syrup and Coconut Cream

Ingredients

• 3 cups palm sugar
• 2 cups water
• 1 1/4 pounds almost ripe kai bananas, peeled
• 1/2 cup coconut cream
• 1/4 teaspoon salt

Directions

Mix sugar and water in a wok or large skillet and heat until the syrup starts to boil. Lower heat and cook syrup until it is thick enough to coat the back of a spoon, about 10 minutes.

Place bananas gently into the syrup and cook until they are shiny and orange in color, about 5 minutes. Flip the bananas to cook on the other side, about 5 minutes. Transfer bananas and syrup to a serving dish.

Mix coconut cream and salt in a small saucepan over low heat; simmer until heated through, about 10 minutes. Drizzle coconut cream mixture over bananas to serve.