Braaied bananas with toasted coconut and coconut-caramel sauce – Food & Home Magazine
Recipe by Claire Ferrandi Ingredients - Coconut-caramel sauce - 230g sugar - 60ml (¼ cup) water - pinch salt - 1 x 400ml tin coconut cream, chilled and
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Ingredients
- Coconut-caramel sauce
- 230g sugar
- 60ml (¼ cup) water
- pinch salt
- 1 x 400ml tin coconut cream, chilled and unshaken
- 5ml (1 tsp) vanilla essence
- 4 bananas, unpeeled and sliced in half lengthways
- 50g coconut oil
- 30g castor sugar
- small handful coconut shavings, toasted, to serve
- fresh mint, to garnish
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