Banana Coconut “Foster”
INGREDIENTS
Serves 2
- 1 Tbsp butter
- 1 ½ Tbsp palm sugar, chopped, packed
- ¼ cup coconut milk
- 1/8 tsp salt
- 1 Tbsp coconut flavoured rum, regular rum, or crème de banane (optional)
- 1 underripe banana, 1/3-inch slices on a sharp bias, or 1 sweet plantain (see note)
- Roasted peanuts, roughly chopped for garnish (optional, can substitute other nuts)
- Vanilla or coconut ice cream for serving
Note: If using plantains, choose one whose skin has turned at least 60% black so it will be sweet.
INSTRUCTIONS
Melt butter in a medium-sized sauté pan over medium heat, then add palm sugar and cook, stirring occasionally, until it turns a rich caramel colour. Once the sugar has darkened to the desired colour, immediately add coconut milk (it will bubble aggressively). When the bubbling subsides, add salt and coconut flavoured rum, if using. Stir over medium heat until the sugar is completely dissolved and the sauce has thickened slightly. Add the bananas and cook them just until heated through, about 30 seconds, flipping the pieces or baste the top with the sauce.
Remove from heat, serve over vanilla or coconut ice cream, and sprinkle with roasted chopped peanuts. Enjoy!
If using plantains: Melt butter in a medium-sized sauté pan over medium heat, add plantains and cook until browned on one side. Flip and cook the other side until browned and remove from pan. Add palm sugar to the butter and cook, stirring occasionally, until it turns a rich caramel colour. Once the sugar has darkened to the desired colour, immediately add coconut milk (it will bubble aggressively). When the bubbling subsides, add salt and coconut flavoured rum, if using. Stir over medium heat until the sugar is completely dissolved and the sauce has thickened slightly. Add the plantains back in and cook just to heated through, about 30 seconds, flipping the pieces or baste the top with the sauce.
Remove from heat, serve over vanilla or coconut ice cream, and sprinkle with roasted chopped peanuts. Enjoy!
Banana Coconut Foster
