November 21, 2017 November 21, 2017

Bananas in Coconut Milk: Simple Flavors for a Delicate Stomach

Morning sickness is caused by the hormones that support your pregnancy, so feeling constantly nauseated is actually a good thing (in a really bad, stomach-churning way). Nevertheless, wobbly first-trimester tummies need special treatment. Try this comforting banana dessert, which supplies great nutrition for both you and your resident fetus.

The potassium in the bananas can help alleviate some of your body's aches and pains (even that associated with leg waxing, should you be approaching pregnancy with every intention of staying glamorous and stubble-free), while the coconut milk works to build body mass for your baby. This recipe also uses maple syrup, which is so much better for you than sugar, and flaxseed, which is full of essential fatty acids. The flaxseed also helps with that other delightful digestive symptom of pregnancy, constipation.


2 ripe bananas

1/2 can coconut milk

1/4 cup water

1/2 teaspoon salt

1/2 teaspoon flaxseed


This makes 2 servings.


Peel the bananas and cut each into 1-inch segments. In a medium saucepan, combine the cocnut milk, water, and maple syrup. Place over medium-low heat and bring to a simmer. Add the sliced bananas and simmer for 10 minutes. Finally, add the salt, increase the heat to medium-high, and boil for 20 minutes to reduce the mixture to a puddinglike consistency. The bananas will fall apart, or you can mash them further if you like. Serve topped with flaxseed. You can keep any leftovers (unlikely) in the refigerator for up to 1 week.