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Ingredients
Serves 4
55 g /2 oz block creamed coconut , chopped
150 ml/5 fl oz double cream
4 bananas
Juice and rind of1 lime
1 tbsp vegetable or peanut oil
50 g/ 1 ¾ oz dry unsweetened coconut
Method
Put the creamed coconut and double cream in a small saucepan and heat gently until the coconut has dissolved. Remove from the heat and set aside to cool for 10 minutes, than whisk until thick but floppy.
Peel the bananas and toss in the lime juice and rind. Lightly oil a preheated griddle pan and cook the bananas ,turning once, for 2-3 minutes, until soft and browned.
Toast the dry unsweetened coconut on a piece of foil under a grill until lightly browned. Serve the bananas with the coconut cream, sprinkled with the toasted coconut.
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