Coconut jelly with grilled banana

Ingredients: (serves 4)
    250ml (1 cup) milk
    185 ml (3/4 cup) lite coconut cream and 3 tbs brown sugar
    1 tbs gelatine
    2 tbs boiling water
    zest and juice of 1 lime
    4 ladyfinger bananas
    4 tsp brown sugar
    toasted shredded coconut, to serve

  1. Bring 1 cup milk, 3/4 cup lite coconut cream and 3 tbs brown sugar to the boil in a small saucepan. Whisk 1 tbs gelatine with 2 tbs boiling water until dissolved, then stir in zest and juice of 1 lime. Whisk into hot milk.

  2. Pour into 4 x 125ml dishes or small rice bowls. Refrigerate for 1 hour until set.

  3. To serve, peel and halve 4 ladyfinger bananas. Sprinkle each with 1 tsp brown sugar and cook under a hot grill until golden. Top each jelly with some toasted shredded coconut and serve with bananas.


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