8 pieces thai banana (kluay nam wah)
225 ml thick coconut milk
300 ml thin coconut milk
2 pandan leaves
30 g palm sugar
20 g white sugar
¼ tsp salt
1 tsp tapioca starch
3 egg yolks
4 pandan leaves
30 g sugar
30 g palm sugar
240 g coconut milk
15 g corn flour
coconut ice cream:
480 g coconut milk
230 g cream
480 g milk
240 g sugar
fresh bananas with caramelised sugar:
30 g brown sugar
100 g fresh coconut meat
400 g cream
60 g icing sugar
120 g sugar
227 g melted butter
4 egg whites
45 g all purpose flour
Bring the water to a boil in a pot, then add the bananas. Let it boil for about 3-5 minutes or until their peels have started to come off.
Turn off the heat. Peel and cut bananas into small bite sizes.
Before comes to a full boil for a second time, add thick coconut and stir it for about 3 minutes.
Over medium low heat, put coconut milk, sugar, milk, and cream into the pot. Heat it until it has all melted.
Allow to cool then put the ice cream base into an ice cream maker machine and churn until it sets.
After it sets, scoop it out and put it in an airtight container and store in the freezer for about 3-4 hours.
Put egg yolk, pandan leaves, sugar, palm sugar, coconut milk, and corn flour into the blender. Blend together until they’re mixed nicely.
Allow it to strain and put it into the pot using low heat.
Continue stirring until the custard thickens up and sets.
Whisk together sugar, melted butter, egg white, and all-purpose flour.
Preheat the oven to 350 Fahrenheit without turning on the fan.
Place a parchment paper over the tray and use a butter spreader to flatten out the mixture across the tray.
Bake for 8–10 minutes until the tuile is golden brown. You can check after 8 minutes to see how it is progressing.
Remove it from the oven. Once the pastry is cool, use a sharp serrated knife to cut into a small rectangle shape. You can break it into small pieces by hand too.
In the blender, pour coconut juice and coconut meat. Blend until well combined.
In the mixer, place the blended coconut meat, icing sugar, and cream. To allow the mixture to set easily, cream and coconut meat should be cold.
Use fast speed consistently until the cream sets.
Pour it into the piping bag and store in the freezer.
Choose yellow firm fresh bananas.
Peel and slice.
Bring out the plate and lay down bananas.
Sprinkle brown sugar over bananas and gently caramelize the sugar by torching until all the sugar is melted and turned deep brown.
Pipe custard pandan and coconut cream nicely in one corner of the bananas.
Scoop up coconut ice cream on top of bananas. Nicely circle tuiles around ice cream.