These bananas just melt in your mouth and complement the coconut cream perfectly.
Put the cream of coconut and heavy cream in a small saucepan and heat gently to make into a smooth sauce. Once heated through and it is a nice sauce constistency, take off the heat and sit to cool just enough to a warm temperature for 10 minutes.
Peel the bananas and slice lengthwise into 4 long slices for each banana. Toss the banana slices in the lime juice and rind. Lightly oil a grill pan and grill bananas, turning once for 2 to 3 minutes, until soft and golden brown.
Toast the dried coconut on a baking sheet under a broiler until lightly browned. Be careful not to burn the coconut, as it will only take a few minutes. Serve the bananas with the coconut cream and sprinkled with the toasted coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 319 | ||
Calories from Fat: 174 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 17.6mg | 1 % | |
Potassium 527.6mg | 14 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 33.9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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