Homemade Korean Banana Milk
This version of homemade Korean banana milk cooks down bananas with coconut cream, creating a flavorful jam to use as the base for your milk.
Equipment
- Blender
Ingredients
- 2 bananas
- ⅓ cup coconut cream
- 2 tsp brown sugar
- 3-5 drops fresh lemon juice
- 4 cup whole milk
- yellow food coloring optional
Instructions
Make the jam
- Mash the bananas in a medium bowl until almost completely smooth.
- Add in the coconut cream, brown sugar and a few drops of lemon juice and stir until combined.
- Cook the jam over low heat in a small saucepan for 15 minutes. Stir it very often, almost constantly, to prevent scorching. If the jam starts to scorch while cooking, remove it from the heat for a minute to let it cool a bit and then return it to the heat to resume cooking.
Blend and serve
- Add ¾ cup of the jam, all the milk, and a few drops of yellow food coloring (optional) to a blender and blend at high speed until completely combined.You might have a bit of extra jam, which can be saved for making more banana milk later.
- Serve the milk right away, while it’s still fresh.