Ingredients (for 4 people)
• 6 tablespoons coconut flakes
• 6 bananas
• 3 tablespoons butter
• 4 tablespoons fresh liquid honey
• 2 tablespoons lime juice
• 4 scoops of vanilla ice cream
Preparation
Egg nogg whipped cream for topping if desired (you can get this in some of the larger grocery stores on the economy.
It is rare but it is a very nice finishing touch to your desserts).
In a non-stick pan, slightly roast the coconut flakes on medium heat until they are golden brown. No fat is needed for this process. Put aside on a plate to cool.
Peel bananas. Cut them in half lengthwise. Use two pans if your pan doesn’t hold all 12 banana halves. Divide the butter in half if you use two pans. Heat the butter on medium heat. Add bananas.
Roast 2 minutes on both sides. Then add the honey and lime juice. Turn the heat off. Put a lid on the pan, allowing the bananas to soak up the honey and lime juice.
Put the bananas on 4 plates. Drizzle the sauce over the bananas. Sprinkle 2 tablespoons of coconut flakes over all bananas. Roll your scoops of vanilla ice cream into the remaining coconut flakes.
Put coconut ice cream ball on plate. Add Egg nogg whipped cream as desired.
See you next week!
If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.
Featured Image Photo Credit: Andrey Starostin/Shutterstock.com
