Bananas in Coconut Milk, known as Gollai Appan Aga in Chamorro and Ginataang Saging in Tagalog, is a simple yet delightful dessert that perfectly captures the essence of tropical cuisine. This comforting dish combines the natural sweetness of bananas with the rich, creamy texture of coconut milk, resulting in a treat that’s both satisfying and easy to prepare.

Origin and Cultural Significance

This dessert has its roots in the cuisines of Guam and the Philippines, reflecting the shared culinary traditions of these Pacific island cultures. In Chamorro cuisine (native to Guam), it’s called Gollai Appan Aga, while in Filipino cuisine, it’s known as Ginataang Saging. Both versions celebrate the abundance of bananas and coconuts in these regions, transforming these simple ingredients into a beloved comfort food.

Basic Ingredients

The beauty of this dish lies in its simplicity. The core ingredients are:

• Cooking bananas or plantains
• Coconut milk
• Sugar or sweetener
• Vanilla extract (optional, for added flavor)

Some variations, like our recipe, include shredded coconut for extra texture and flavor.

Substitutions and Variations

While the traditional recipe calls for cooking bananas or plantains, you can experiment with different types of bananas. Here are some substitution ideas:

• Regular ripe bananas: These will be sweeter and softer, perfect for a dessert-like version.
• Saba bananas: Common in Filipino cuisine, these are starchier and hold their shape well.
• Sweet potatoes or taro: For a different twist, these root vegetables can be used instead of bananas.
• Breadfruit: It is rich in fiber and various nutrients, which could add nutritional benefits to the dessert.
• Alternative sweeteners: Replace sugar with honey, maple syrup, or coconut sugar for different flavor profiles.

Pairing Suggestions

Bananas in Coconut Milk is versatile and can be enjoyed in various ways:

• As a dessert: Serve warm or chilled, topped with a sprinkle of cinnamon or toasted coconut flakes.
• For breakfast: Enjoy it as a sweet start to your day, perhaps with a side of fresh tropical fruits.
• As a snack: It makes for a satisfying afternoon treat, especially when served slightly warm.
• Accompaniment: Pair it with savory dishes for a sweet contrast, similar to how plantains are used in some cuisines.

Storage and Reheating

Gollai Appan Aga / Ginataang Saging can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. You can also microwave individual portions, but be careful not to overheat, as this can cause the coconut milk to separate.

Whether you’re looking for a comforting dessert, a unique breakfast, or a taste of tropical cuisine, this Bananas in Coconut Milk recipe is sure to satisfy. Its simplicity, versatility, and delicious flavor make it a perfect addition to your culinary repertoire. Enjoy the creamy, sweet goodness of this beloved dish from the Pacific islands!

Recipe: Gollai Appan Aga / Ginataang Saging (Bananas in Coconut Milk)

Instructions:

1. If using frozen bananas, thaw them according to package instructions. If using fresh cooking bananas, peel and cut them into bite-sized pieces.
2. In a large saucepan, pour the coconut milk and bring it to a gentle simmer over medium heat.
3. Add the sugar or sweetener of your choice to the coconut milk, stirring until dissolved. Adjust the sweetness to your liking. Stir in the vanilla extract for added depth of flavor.
4. Gently add the banana pieces to the coconut milk mixture.
5. Simmer for about 10-15 minutes, or until the bananas are tender and have absorbed some of the coconut flavor.
6. If using, add the shredded coconut and stir gently to combine.
7. Remove from heat and let it cool slightly before serving.

This dish can be enjoyed warm, at room temperature, or chilled. It’s a versatile treat that’s perfect for any time of day!