Name: Grilled bananas with coconut syrup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/3 cup (80ml) water; 1/4 cup (55g) firmly packed light brown sugar; 1/4 cup (60ml) coconut-flavoured liqueur; 4 large_piece (920g) ripe bananas; 2 teaspoon lime rind, finely grated; 1/4 cup (20g) shredded coconut, toasted

Ingredients

1/3 cup (80ml) water

1/4 cup (55g) firmly packed light brown sugar

1/4 cup (60ml) coconut-flavoured liqueur

4 large_piece (920g) ripe bananas

2 teaspoon lime rind, finely grated

1/4 cup (20g) shredded coconut, toasted

Method

1.Stir the water and sugar in small saucepan over heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, without stirring, about 3 minutes or until syrup thickens slightly. Remove from heat, stir in liqueur.

2.Split bananas lengthways,brush about a quarter of the syrup mixture over the cut-sides of bananas.

3.Cook bananas, cut-side down, on heated lightly oiled grill plate (or grill or barbecue) until browned lightly and heated through.

4.Meanwhile, heat remaining syrup mixture in small saucepan until hot. Remove from heat, stir in rind.

5.Serve hot bananas drizzled with syrup, sprinkle with coconut.

We used malibu, a rum-based coconut liquer for this recipe.
Note

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Ingredients

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