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.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 174 (55%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 319
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