A zesty and indulgent dessert to wow your dinner guests.
Ingredients
- 1 can of full fat coconut milk (left in the fridge overnight)
- 3 lemons (skin and pith removed frozen overnight)
- 2 limes (skin and pith removed & frozen overnight)
- 3 ripe bananas
- Drizzle of honey
- Sprinkle of icing sugar
- Handful of chopped unsalted peanuts
- A few mint leaves to garnish
Method
- Make sure you clean your grill before you start the dessert. A cut lemon or onion is
- great for this.
- Remove the skin and pith from 3 lemons and 2 limes & freeze overnight.
- Take the coconut milk out of the fridge and scoop off the cream that has set at the top. Put it in a blender with the frozen citrus and blend. Keep cold until ready to serve.
- Slice down the length of the curved side of the banana and open up, leaving it in the
- skin.
- Brush the exposed banana with vegetable oil and sprinkle with icing sugar
- Over a medium heat, grill the banana skin side down for about 4-5 minutes. Flip over to
- caramelise the other side for about 30 seconds.
To serve:
- Serve the banana in the skin with the citrus cream on top and a sprinkle of the chopped
- peanuts.
- Drizzle with honey and tear some mint leaves over to garnish.
