4 cups canned coconut milk

4 cups banana slices, plus extra for garnish

2 tablespoons minced gingerroot

1 cinnamon stick

1 tablespoon lemon juice

Salt to taste (see “Toasted Coconut” on page 16)

• 1. In a large saucepan, bring the coconut milk to a boil. Add the banana, ginger, cinnamon stick, lemon juice, and a pinch of salt. Reduce heat and simmer for 10 to 15 minutes or until the banana is very soft.

• Remove the cinnamon stick and allow to cool slightly.

• Using a handheld blender (or a blender or food processor), purée the soup until smooth.

• Serve the soup in preheated bowls, garnished with banana slices and coconut.

Thai Dessert Origins

Many of the desserts in this chapter are not of pure Thai origin. Some are derived from traditional Portuguese recipes since they were the first Westerners to reach the area. Soon after, eggs became an important ingredient in Thai desserts along with flour, sugar, fruit, and coconut ingredients which were already used extensively.