Grilled sugar bananas with coconut caramel sauce


You'll need

12 very ripe sugar bananas For brushing: grapeseed oil To serve: toasted coconut flakes, crushed peanuts and lime wedges   Coconut caramel sauce 100 gm light palm sugar 300 ml coconut milk 20 gm butter Juice of ½ lime

Method

  • 01
  • Preheat char-grill pan or barbecue to medium heat. For coconut caramel sauce, spread sugar in a large deep-sided frying pan over medium heat and cook, shaking occasionally, until golden and melted (3-4 minutes). Add coconut milk (be careful, hot caramel will spit), stir to combine and cook until thick and syrupy (10-12 minutes). Set aside to cool slightly, then stir in butter and lime juice and set aside.
  • 02
  • Brush bananas with oil and grill, turning occasionally, until golden and soft (10-15 minutes). Drizzle with coconut caramel sauce, scatter with coconut and peanuts and serve with lime wedges and extra sauce for dipping.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2013

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