Bananas with Coconut Sauce Recipe

From Dorothy McNett's Recipe Book.

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Bananas with Coconut Sauce

From Dorothy McNett's Recipe book at Use the sauce as a topping for a tropical fruit salad, or with fried bananas as a dessert. Shredded coconut could be added and then served in demitasse cups as a warm custard as a nice ending to a Dim Sum lunch. Easily serves 4-6 people, using 1/2 banana per person. Mandarin oranges are also a big hit with this!

1 cup unsweetened coconut milk
2 eggs
2 tablespoons crystalline brown sugar
1/4 teaspoon vanilla bean paste

1/4-1/2 teaspoon extra virgin olive oil
2-3 ripe but still firm bananas
2-3 pieces Crystallized Candied Ginger (The Ginger People)
semi-coarse coral sea salt, if desired

In glass or ceramic batter bowl, whisk coconut milk, eggs, brown sugar and vanilla bean paste very well. Microwave 1 minute, whisk well. Cook 1-3 minutes more, whisking after each minute until mixture is thickened and fluffy. Set aside while you prepare the bananas. Peel and slice the bananas into 1 inch slices. Cut the candied ginger into small pieces. In a heavy bottomed non-stick skillet (cast iron is also great here) heat the tiny bit of olive oil on high to get it nice and hot but not smoking. Gently place the banana pieces cut side down and cook 1-2 minutes, or until lightly browned, adding the ginger after about 1 minute. Turn the banana pieces and brown the second side. Arrange several pieces of the banana and ginger on serving plates and drizzle with the coconut sauce. Sprinkle with a tad bit of semi-coarse coral sea salt, if desired.

Recipe created 2009-08-16.

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