Coconut Bananas with Vanilla Cream

Ingredients (serves 4)

• 55g (3/4 cup) shredded coconut
• 125ml (1/2 cup) thickened cream
• 2 tsp icing sugar
• 1/2 tsp vanilla essence
• 60ml (1/4 cup) honey
• 6 just-ripe bananas, peeled, thickly diagonally sliced

Method

1. Place the coconut in a small non-stick frying pan over medium heat and toast, tossing frequently, for 1-2 minutes or until golden. Transfer to a plate and set aside to cool. (See microwave tip.)
2. Use electric beaters to whisk cream, icing sugar and vanilla essence in a medium bowl until firm peaks form. Set aside.
3. Heat the honey in a large non-stick frying pan over medium heat. Add the bananas and toss well. Cook, uncovered, tossing often, for 1-2 minutes or until the bananas are heated through. Add the coconut and toss well to combine. Divide the banana mixture among serving bowls and serve with the vanilla cream.

Notes

• 
  Microwave tip: place the coconut in an oven bag and twist the opening to secure. Cook on High/800watts/100%, gently shaking the bag every minute, for 3-4 minutes or until light golden.