Preparation
Peel the bananas, cut them in half lengthwise and remove the core. put them to cook in the coconut milk.
blend and add the sliced ginger, salt, and sweet. let it cook until dry.
to the grated coconut add 1/2 cup of hot water. knead well, squeeze and strain.
Serve hot on dessert plates topped with coconut cream.
blend and add the sliced ginger, salt, and sweet. let it cook until dry.
to the grated coconut add 1/2 cup of hot water. knead well, squeeze and strain.
Serve hot on dessert plates topped with coconut cream.
Ingredients
- 6 ripe bananas
- 1 sponge cake
- 1 grated coconut (2 cups of coconut milk)
- 1 piece of ginger
- 1 tsp. of salt
- honey or sugar to taste
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