Kolak Pisang Banana Coconut Milk Dessert


Caramelised Banana Coconut Milk Dessert – Easy To Make Recipe

Kolak means a dish made with a base of palm sugar and there are many variations from fritter, cassava, fried banana and even sweet potato.

This banana and coconut milk dessert is a really popular dessert (sometimes called a sweet soup)and prepared with a base of palm sugar and coconut milk, flavored with a pandan leaf( optional).

To this base, the main ingredient is added, usually sliced bananas.

See Our Recipe For Sticky Coconut Rice

However the best cooking bananas that work in this indonesian kolak pisang are:

  • lady finger
  • pisang kepok (saba)
  • pisang raja (Latundan )
  • pisang tanduk (horn plantain)

Kolak is eaten all year round and can even be made with a banana fritter. It is however especially enjoyed at the end of fasting, where something sweet gives a boost of energy.

You can serve this Kolak pisang recipe hot or cold (shaved ice is really nice with this banana compote.

This is a fabulous dessert, but can be enjoyed as a snack – kids love it as an after-school treat and even though it is sweet with banana slices there is some fruit in there.

This is a really simple, quick and easy banana dessert recipe.

Cut up the palm sugar and it will dissolve faster.

Then add the coconut milk and simmer on medium heat to dissolve.

Prepare the banana while the sauce is simmering and then thicken the coconut milk with rice flour – taste the sauce for the correct sweetness and then add in the bananas – continue to simmer for another 3 minutes.

Banana Coconut Dessert Tips

  • Use ripe cooking bananas with firm texture.
  • Leftover indonesian kolak pisang can be stored in the fridge for 2-3 days.

I remember eating iced Indonesian banana fritters served with some jackfruit and this syrupy coconut milk sauce – it was delicious and not over sweet. My recommendation is not to add too much sugar as you can always adjust it later – but you can not take it out.!

I love going to the Indonesian market and visiting the stalls selling desserts like kolak. One of my favorite tricks was to take a mashed banana fritter and cover it with cream sweet coconut milk kolak – just delightful.

If the day is extra hot then served cold with ice or shaved ice makes this refreshing.

Kolak Pisang – Indonesian Banana Compote

Indonesian desserts can be very different but always tasty. For example- klepon (sticky rice balls with coconut). One of the most famous recipes for this is Lombok. (the also make it with Indonesian fried bananas)

Kolak pisang actually means banana compote. Now in Indonesia you can eat this as a dessert, breakfast, or anytime treat, especially during Ramadan when it is really popular.

The traditional, kolak pisang is made with plantains, but you could also use regular bananas. If you use regular bananas, then add less sugar. I think the plantains make it so tasty because they don’t have that sweet taste. Palm fruit, jackfruit or sweet potato dumplings can also be added.

Kolak Pisang Banana Coconut Milk Dessert

Kolak Pisang is a popular Indonesian dessert soup, consisting of bananas boiled in coconut milk, palm sugar, and pandan leaves (screwpine leaf).
Prep Time30 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Indonesian
Keyword: banana coconut, vegan dessert
Calories: 432kcal
Author: Rose


  • 3 ripe not over ripe cooking bananas, peeled, cut into small pieces ( 3-5 cm)
  • 150 gr palm sugar coconut or brown sugar
  • 1 fresh pandan leaf knotted (optional)
  • 1/4 teaspoon of salt
  • 1 cinnamon stick
  • 1 can coconut milk
  • 1 tablespoon rice flour


  • Palm Sugar: Roughly cut or shave the palm sugar. (it makes it dissolve faster)
  • Coconut Milk: Put the sugar and coconut milk in a cooking pot.
  • Cook: Heat on medium until it simmers.
  • Spices: Then add the cinnamon stick, salt, and pandan leaf reduce the heat to medium low Stir the indonesian dessert regularly during the cooking process. And make sure all the sugar dissolves (this can take up to 6 minutes depending on how fine you have cut the sugar)
  • Thicken: Using The Rice flour add 2 tablespoons of water and mix well – then add it to the creamy sweet coconut milk to thicken it stirring well. Bring back to a low boil or simmer for 3 minutes to cook out the rice flour.
  • Taste: Taste for sweetness
  • Plate-up: You are now ready to serve.



We served this with a “sticky rice” – but also drizzled over ice cream is great also.


Calories: 432kcal