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Two glasses banana milk with a bunch of fresh bananas

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. 
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 4 glasses
Course: Drinks
Cuisine: Korean
Ingredients Equipment Method

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

Equipment

  • Blender

Method
 

Make the jam
  1. Mash the bananas in a medium bowl until almost completely smooth.
  2. Add in the coconut cream, brown sugar and a few drops of lemon juice and stir until combined.
  3. 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
  1. 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.
  2. Serve the milk right away, while it’s still fresh.