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Loading...A traditional Indonesian sweet dessert perfect for warm afternoons or breaking the fast during Ramadan. Ripe bananas are gently simmered in creamy coconut milk sweetened with aromatic palm sugar and scented with pandan leaves. Served warm or at room temperature, this comforting dessert captures the tropical sweetness of the archipelago.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 12 gSaturated Fat
- 42 gCarbs
- 3 gFiber
- 28 gSugar
- 2 gProtein
- 35 mgSodium
- 450 mgPotassium
- 25 mgCalcium
- 1.5 mgIron
- 10 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the dessert
- 4 ripe but firm bananas (plantains or pisang kepok), sliced into 1-inch pieces
- 1 can (400 ml) full-fat coconut milk
- 150 g palm sugar (gula merah), shaved or finely chopped
- 2 pandan leaves, tied into a knot
- 200 ml water
- 1/4 tsp fine sea salt
- 1 tbsp small tapioca pearls (optional)
- 1 tbsp toasted desiccated coconut, for garnish
Directions
- In a medium saucepan, combine the water, shaved palm sugar, and pandan leaves over medium heat, stirring until the sugar fully dissolves and the liquid comes to a gentle simmer.
- Add the tapioca pearls if using and cook for about 5 minutes until they begin to turn translucent.
- Stir in the banana slices and simmer gently for 5 minutes, allowing the fruit to absorb the syrup and soften slightly while keeping its shape.
- Pour in the coconut milk and add the salt, stirring very gently to combine without breaking the banana pieces.
- Reduce the heat to low and cook for 4-5 more minutes, making sure the liquid does not boil vigorously so the coconut milk stays smooth and creamy.
- Remove the pan from the heat and discard the pandan leaves.
- Ladle the warm dessert into small bowls, making sure each portion has a generous balance of fruit, pearls, and creamy broth.
- Sprinkle each bowl with toasted coconut and serve immediately, or let cool and serve at room temperature.
Cook’s Notes
- Choose bananas that are ripe but still firm (yellow with minimal brown spots) so they hold their shape during cooking; overripe fruit will disintegrate.
- For a heartier version, add 150 g of cubed sweet potato or ripe jackfruit pieces in step 2 before the bananas.
- Always use full-fat coconut milk and avoid a rolling boil after it is added to prevent the sauce from splitting and turning greasy.
- Adjust the palm sugar quantity to taste depending on how sweet your bananas are and how sweet you prefer the broth.
- Kolak can be made ahead and refrigerated for up to 2 days; gently reheat over low heat without boiling.
