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Recipe for :

Banana Coconut Rice Rings with Palm Sugar Sauce

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 3/4 cups coconut milk
2/3 cup short grain rice
2 large bananas

Palm sugar sauce:
3/4 cup palm sugar
3/4 cup water
1 1/2 cups coconut cream.

  • Pour coconut milk into medium saucepan, bring to boil, add rice, reduce heat, simmer, partly covered, over very low heat for about 15 minutes or until rice is tender and almost all of the coconut milk has been absorbed; stand for 10 minutes.
  • Spread rice mixture onto a sheet of plastic wrap, spread mixture around each banana until bananas are completely enclosed.
  • Wrap each banana in plastic wrap, refrigerate overnight.
  • Unwrap bananas, cut into thick slices and serve with warm sauce, and extra fresh fruit if desired.

Palm sugar sauce:

  • Combine sugar and water in small saucepan, stir over low heat until sugar is dissolved, bring to boil; boil, uncovered, for 2 minutes.
  • Remove sugar syrup from heat, stir in coconut cream.

Serves 4

Martin James