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