Kluai Buat Chi (กล้วยบวชชี) is a traditional Thai dessert made with bananas gently cooked in sweetened coconut milk with a small touch of salt. Simple to prepare, it relies on the balance between the natural sweetness of the bananas and the rich flavor of coconut.
In Thailand, Nam Wa bananas are preferred because they are firmer and less sweet than very ripe Cavendish bananas. Kluai Buat Chi can be served warm, at room temperature or chilled.
At the table with Portail Asie
Traditional Kluai Buat Chi
Make Kluai Buat Chi, a traditional Thai dessert of firm Nam Wa bananas gently simmered in lightly sweetened and salted coconut milk.
- Prep time
- 10 min
- Cooking time
- 20 min
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Spice level
- 0/5
- Cuisine
- Thailand
- Region
- Central Thailand
- Dish type
- Dessert
Last checked: September 23, 2026
About this recipe
Version: Traditional
Kluai Buat Chi is a traditional Thai dessert combining bananas with sweet-and-salty coconut milk. Nam Wa bananas are particularly well suited to the dish because their flesh remains firm during cooking. The dessert can be served hot, warm or chilled.
Do not substitute: Avoid using very ripe bananas or thickening the coconut milk with flour or starch. The traditional texture should remain fluid and creamy, with banana pieces that keep their shape.
Ingredients
Adjust servings to suit your needs.
For the Kluai Buat Chi
- 6 Nam Wa bananasfirm and not overly ripe
- 400 ml Coconut milkfull-fat and unsweetened
- 200 ml Water
- 60 g Palm sugarfinely chopped
- 10 g White sugaroptional; adjust according to the sweetness of the bananas
- ½ tsp Saltadjust to taste
- 2 Pandan leavestied into knots; optional
Preparation steps
Place the unpeeled bananas in a pot of gently simmering water and pre-cook them for about 10 minutes. Drain, then let them cool for a few minutes.
Peel the bananas and cut each one into four pieces. Pre-cooking them this way helps the bananas remain firm when they are later cooked in the coconut milk.
Pour the coconut milk and water into a saucepan. Add the palm sugar, white sugar, salt and pandan leaves if using.
Heat over medium heat, stirring gently until the sugars have completely dissolved. Avoid a hard boil so the coconut milk remains smooth and does not separate.
Gently add the banana pieces. Reduce the heat and simmer for 5–7 minutes, until the bananas are tender but still hold their shape.
Taste the coconut milk and adjust if necessary with a little more sugar or a small pinch of salt. The flavor should be sweet, creamy and slightly salty.
Remove the pandan leaves and let the dessert rest for a few minutes before serving. Kluai Buat Chi can be eaten warm, at room temperature or chilled.
Common mistakes and how to avoid them
The bananas fall apart
Probable cause: They were too ripe or cooked for too long.
Solution: Choose firm bananas and remove the saucepan from the heat as soon as they become tender.
The coconut milk separates
Probable cause: The mixture boiled too vigorously.
Solution: Keep it at only a gentle simmer and stir gently during cooking.
The dessert is too sweet
Probable cause: The bananas were already very ripe or too much sugar was added.
Solution: Use less-ripe bananas and begin with a moderate amount of sugar before adjusting to taste.
The dessert tastes bland
Probable cause: It often needs a small amount of salt.
Solution: Add a small pinch of salt. It enhances the coconut flavor and balances the sweetness.
The bananas turn brown
Probable cause: They were peeled too long before cooking or were not pre-cooked.
Solution: Pre-cook them with their skins on, then peel them just before adding them to the coconut milk.
Portail Asie tips
Choose firm bananas: fruit that is too ripe can become mushy in the coconut milk. Pre-cooking the bananas with their skins on helps them keep a good texture. Once they are added to the coconut milk, keep the mixture at only a gentle simmer and avoid a hard boil. Salt is important: it should not make the dessert taste salty, but should enhance the coconut flavor and balance the sweetness.
Substitutions and alternatives
- Nam Wa bananas
- If unavailable, use small, firm bananas. Avoid very ripe fruit, which can easily break apart during cooking.
- Palm sugar
- If unavailable, use coconut sugar or a small amount of brown sugar. The flavor will be slightly different.
- Pandan leaves
- They are optional. The dessert remains traditional and flavorful without pandan.
Watch the preparation
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Order this dish in Thailand
Thai name:กล้วยบวชชี
Say it simply:Kluai buat chi
Show this:ขอกล้วยบวชชีหนึ่งที่ครับ/ค่ะ
Meaning:One Kluai Buat Chi, please.
Where to find the ingredients
Nam Wa bananas are common in Thailand and can sometimes be found in Asian grocery stores abroad. If unavailable, choose small, firm bananas. Coconut milk, palm sugar and pandan leaves are available in most Asian grocery stores.
