Luscious Indonesian Kolak Pisang with Coconut and Palm Sugar

Name: Luscious Indonesian Kolak Pisang with Coconut and Palm Sugar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Dessert
Ingredients: 4 ripe bananas; 1 cup coconut milk; 3/4 cup palm sugar; 1/2 teaspoon vanilla extract; 1/2 cup coconut cream; 1/4 teaspoon salt

A Sweet, Creamy Dessert for a Tropical Taste of Indonesia

Kolak Pisang is a traditional Indonesian dessert featuring ripe bananas enveloped in a rich, creamy coconut milk sauce, sweetened with palm sugar. Perfect for satisfying your sweet tooth and transporting your tastebuds to the tropics!

45 min
4
Easy

Ingredients

For the Banana Base

4 ripe bananas

peeled and cut into 1-inch slices

1 cup coconut milk

3/4 cup palm sugar

grated or chopped

1/2 teaspoon vanilla extract

For the Coating Sauce

1/2 cup coconut cream

1/4 teaspoon salt

Preparation

Preparing the Banana Base

Place the Bananas

Place the banana slices in a large bowl.

Add Coconut Milk & Vanilla

Pour 1/2 cup of coconut milk and sprinkle with vanilla extract over the bananas.

Let Soak

Let them soak briefly while you prepare the palm sugar syrup.

⚠ Important: Avoid over-stirring the bananas to prevent them from breaking apart. 💡 Pro Tip: Stir the palm sugar into the coconut milk slowly to ensure it dissolves completely.

Crafting the Coating Sauce

Combine Coconut Cream & Salt

In a small saucepan, combine the coconut cream and salt.

Simmer Sauce

Simmer over low heat until warm and smooth.

Set Aside Sauce

Set aside to drizzle over the cooked dessert.

Cooking Process

Simmer the Syrup

In another saucepan, heat the remaining 1/2 cup of coconut milk, then add the palm sugar and stir until dissolved.

Simmer syrup for 5 minutes over low heat.

Cook the Bananas

Add the banana slices and vanilla-infused coconut milk to the syrup mixture and simmer gently.

Cook bananas for 15 minutes over medium-low heat.

Combine for Creaminess

Once bananas are tender, combine with the coating sauce to finish.

Plating & Serving