Bananas in Coconut Cream
Yield
6 servingsPrep
10 minCook
?Ready
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bananas
firm, underripe |
|
| Sauce | |||
| 2 | cups |
coconut cream
|
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
jasmine essence
|
* |
| Garnish | |||
| 2 | tablespoons |
sesame seeds
white, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bananas
firm, underripe |
|
| Sauce | |||
| 473 | ml |
coconut cream
|
|
| 118 | ml |
brown sugar
|
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
jasmine essence
|
* |
| Garnish | |||
| 3E+1 | ml |
sesame seeds
white, toasted |
|
Directions
Peel the greenest bananas you can find, split them lengthwise as for a banana split, & cut each half into 4 pieces. Mix the SAUCE ingredients with 1 cup water. Add banana chunks & bring to a gentle boil. Reduce the heat to low & cook for 5 minutes (if the bananas are not green enough they will go mushy). Put into individaul serving bowls, sprinkle with toasted sesame seeds & serve hot.
