Name: Coconut bananas with caramel sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium_piece (800g) firm bananas; plain flour; 2 eggs, beaten lightly; 1 cup (70g) shredded coconut; 2 tablespoon packaged breadcrumbs; oil for deep-frying; 1/2 cup (100g) brown sugar, firmly packed; 1/2 cup (110g) caster sugar; 1/2 cup (125ml) water; 340 gram can coconut milk; 1 tablespoon arrowroot; 1 tablespoon water, extra; 20 gram butter

Ingredients

4 medium_piece (800g) firm bananas

plain flour

2 eggs, beaten lightly

1 cup (70g) shredded coconut

2 tablespoon packaged breadcrumbs

oil for deep-frying

1/2 cup (100g) brown sugar, firmly packed

1/2 cup (110g) caster sugar

1/2 cup (125ml) water

340 gram can coconut milk

1 tablespoon arrowroot

1 tablespoon water, extra

20 gram butter

Method

1.Cut bananas in half lengthways, toss in flour, shake away excess flour. Dip bananas in eggs, then in combined coconut and breadcrumbs.

2.To make caramel sauce Combine sugars and water in pan, stir over heat, without boiling, until sugars are dissolved. Bring to boil. Boil, uncovered, for about 8 minutes, or until golden brown. Stir in coconut milk and blended arrowroot and extra water. Stir until sauce thickens slightly, remove from heat, add butter, stir until melted.

3.Deep-fry bananas in hot oil until lightly browned, drain on absorbent paper. Serve hot, with caramel sauce.

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