A banana-coconut dessert may round out the meal. Chocao de Guineo is made
by cubing six bananas and boiling them in one cup of water, adding a piece
of fresh ginger root and gradually adding one cup coconut milk and a little
flour for thickening. It is stirred constantly until the desired
thickness is achieved.

More coconut milk is added when it is served. Plantains may be used
instead of bananas. (Coconut milk is made by squeezing grated coconut
to which boiling water has been added.)

From the Panama Canal Review Special Edition, 1973

Comments: Most of these Choco Indian recipes were collected by
Panamanian anthropologist, Dra. Reina Torres de Ara`uz, and are
included in the Darienita's Dietary compiled by James A. Duke of the
Battelle Memorial Institute.