Serves 4 Print Recipe

Ingredients

• 50 mL of Todd River Dust (Mild Sweet Chilli Sauce)
• 1 whole fresh finely chopped of Siam YELLOW

400 ml coconut cream

2 tablespoons grated palm sugar or brown sugar

50g butter

1/3 cup brown sugar

2 teaspoons lime juice

4 sugar bananas, peeled and halved

Toasted shredded coconut to serve

 

Preparation

Place coconut cream, Todd River Dust and palm sugar in a small saucepan over low heat and cook for 4 minutes or until thickened. Set aside.

 

Place butter and brown sugar in a non-stick frying pan over low heat.

Stir until combined and sugar is dissolved.

Stir in limejuice.

Add bananas and cook for 2 minutes each side until bananas are just soft.

 

To serve, divide bananas between bowls and pour over chilli coconut cream sauce. Sprinkle with shredded coconut and finely chopped Siam Yellow Chilli

 

Palm sugar is available from Asian food stores and some supermarkets.

 

 

• Chilli Mango Champagne
• Chilli Mango Champagne
• Fresh Date Relish
• Chilli Ricotta Slice
• Hot Chilli Hummingbird Cake with Maple glazed Apple
• Sticky Chilli Rice with Mango
• Bananas in Chilli Coconut Cream
• Lime Cakes with Chilli Lemongrass Syrup
• Chilli Carrot Cake
• Black Grape Chilli Sorbet
• Chilli Rhubarb and Apple Crumble
• Chilli Mango Waffle Baskets
• Passion fruit Blancmange
• Double Chilli Chocolate Biscotti