~469 cal · 4g protein · 52g carbs · 31g fat (estimated, per serving)
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Bananas simmered in coconut cream
🇳🇷 Yaren
On Nauru, where imported staples are dear and the coconut palm is generous, a simple breakfast of ripe bananas simmered in sweet coconut cream goes a long way. Warm, creamy, and lightly limed, it makes the most of two of the island's most reliable ingredients.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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5 ripe bananas
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1.5 cups coconut cream
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3 tbsp sugar
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1/2 lime
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1 pinch salt
Instructions
1
Peel the bananas and cut them into thick chunks on the diagonal.
2
Warm the coconut cream with the sugar and a pinch of salt in a wide pan until steaming.
3
Add the bananas and simmer gently 5 minutes, spooning the cream over, until soft but still holding.
4
Squeeze in the lime, warm through, and serve in bowls with the coconut cream poured over.
Nauruan home breakfast, Yaren.
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🌏 While it simmers — know your destination
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Yaren. A tiny capital district ringed by tuna waters.
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Nauru. The world's smallest republic, ringed by tuna waters.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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