Kluay Ping Banana Boats with Salted Coconut Caramel (Thai × American)

Method

1. Let a fire in a fire ring burn down to coals, or light a charcoal grill, and set a grate over it. Tear a 30 × 30 cm sheet of foil per banana. Open the coconut milk without shaking the can and spoon off the thick cream from the top first.

2. Toast the coconut and sesame seeds in a dry 16 cm frying pan over medium-low heat for 3 min, stirring constantly, until light golden and fragrant, then tip onto a plate. Coconut can scorch in seconds, so don't walk away.

   Add in this stepUnsweetened desiccated or shredded coconut 2 tbspWhite sesame seeds 1 tsp

   medium-low heat

3. In the same pan, stir the coconut milk, palm sugar and salt over medium-low heat for 3 min, until the sugar dissolves and it thickens into a caramel sauce that coats the back of a spoon. Keep it at a gentle bubble so it doesn't boil over.

   Add in this stepCoconut milk (the thick cream from the top of the can) 80 mlPalm sugar (or brown sugar), finely chopped 2 tbspSalt 1 pinch

   medium-low heat

4. Lay each banana with the curve facing down, slit the top peel and flesh lengthwise, stopping 1 cm from each end, and open it up. Spoon half the coconut caramel into the slits.

   Add in this stepRipe bananas, unpeeled 2

5. Stand each banana in the centre of a sheet of foil, wrap it and fold it closed at the top. Set the parcels seam side up on the grate and cook over charcoal (medium heat) for 7 min. They are done when the banana is soft and the sauce is bubbling.

   charcoal (medium heat)

6. Open out the foil, spoon over the remaining coconut caramel, scatter with the toasted coconut and sesame, grate over a little lime zest and add a small squeeze of juice.

   Add in this stepLime ¼