Coconut Bananas with Mexican Chocolate Drizzle Recipe

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Coconut Bananas with Mexican Chocolate Drizzle

From Dorothy McNett's recipes at

2-3 ripe bananas
1/2 - 3/4 cup coconut milk
2 tablespoons raw sugar

2 oz. dark chocolate (70 - 100%)
1/4 cup unsweetened pineapple juice
1/4 cup honey
1/4 teaspoon cayenne

Peel and slice each banana into pieces about 1 1/2 - 2 inches in size. In heavy bottomed skillet, heat coconut milk and sugar to boiling and then simmer until thick and creamy. Add banana pieces and cook gently until soft but not mushy. Set aside while you make the chocolate sauce. In a glass measuring cup or batter bowl, heat the dark chocolate and pineapple juice in microwave for 30 seconds. Stir to melt the chocolate, adding 30 seconds more heating time if necessary. Whisk in the honey and cayenne. Arrange the banana slices on serving plates and drizzle with the chocolate sauce. It is a perfect companion to a cooked custard (Nantillas).

Recipe created 2014-04-29.

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