If you haven’t noticed yet, I LOVE coconut. I also LOVE caramel and see no reason why people use butter to create it. I also like a treat. I hope you love this dish as much as I do 🙂
150 grams of self raising flour
¼ teaspoon bi carb
1 cup of soda water
½ – 1 cup of desiccated coconut
½ cup of coconut milk
½ cup of soft brown sugar
icing sugar to garnish
oil for frying (I use rice bran oil)
Get a small pot of oil on and heat it until it is hot enough to make a tiny piece of bread sizzle once it hits the oil. # Note the optimum temperature for frying is 180 c. Investing in a temperature gauge, even if you fry very occasionally is really helpful.
Place the desiccated coconut on a plate and set aside.
Put the coconut milk and the brown sugar into a small pan, bring to the boil and simmer on a medium heat until it thickens.
While your caramel is on the go, sift the flour and bi carb into a bowl and whisk in the soda water until you have a smooth batter.
Peel each banana and cut them into 3 or 4.
With one hand, dunk a banana piece into the batter (shake off any extra…this is messy). Then with your other hand gently roll the battered banana through the coconut until it is covered.
Carefully pop in the oil and cook till golden, then gently pull out with tongs. Set aside on draining paper. Repeat till all pieces of banana are battered and cooked. Serve with the caramel, dust with icing sugar and serve straight away with coconut ice cream.
Servings: Serves 2 fabulous portions or 4 polite serves 🙂
Time: Took about 30 minutes
Freezing: Not suitable