Name: Dulce de leche with bananas, ice-cream and toasted coconut
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 395 gram can sweetened condensed milk; 2 1/2 bananas; vanilla ice-cream, to serve; 1/2 cup desiccated coconut, lightly toasted in a dry pan, to serve

Dulce de leche with bananas, ice-cream and toasted coconut

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Serves 8

Cook

1H 15M

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Ingredients

395 gram can sweetened condensed milk

2 1/2 bananas

vanilla ice-cream, to serve

1/2 cup desiccated coconut, lightly toasted in a dry pan, to serve

Method

1.Preheat oven to 225°C fan-forced. Pour the condensed milk into a shallow ovenproof dish – I use a glass Pyrex pie dish and it works perfectly. Cover the dish tightly with tinfoil then place in a roasting tin.

2.Half-fill tin with hot water. Cook the condensed milk for 1-1¼ hours, carefully adding more hot water to the tin every 20 or so minutes; ensure water does not boil away to nothing.

3.The caramel is ready when it is thick and sludgy, darker than café au lait in colour (almost like a dark peanut butter), and just starting to catch and darken around the edges of the dish; do not let it burn. Cool for 15 minutes, then beat until smooth, adding a little water to bring it to a pouring consistency.

4.Slice bananas and assemble desserts with scoops of ice-cream, sliced bananas and dollops of dulce de leche. Top with toasted coconut and serve immediately.

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