Pan-Fried Bananas with Coconut Cream

Ingredients:

For the Caramelized Bananas:

• 2 ripe but firm bananas, sliced
• 1 tbsp coconut oil
• 1 tsp raw honey
• 1/8 tsp cinnamon
• 1/8 tsp vanilla extract
• Pinch of unprocessed sea salt

For the Coconut Cream:

• 1 can full-fat coconut milk (chilled in the fridge overnight)
• 1 tsp raw honey (optional)

Toppings:

• Unsweetened coconut flakes
• Sliced almonds

Instructions:

1. Caramelize the bananas:

   • Over medium heat, melt the coconut oil and honey in a skillet.
   • Add the cinnamon, salt, and vanilla extract, swirling the pan to combine the ingredients.
   • Place the sliced bananas in the skillet and cook for 2-4 minutes on each side. Watch the bananas carefully as they caramelize to ensure they don’t brown.
   • Once caramelized, remove the bananas from the heat and set aside to cool.

2. Make the coconut cream:

   • Remove the chilled can of coconut milk from the fridge and open it upside down. Gently pour out the coconut water that’s separated at the top into a separate bowl.
   • Place the thick coconut cream in a mixing bowl and whip it for 2-3 minutes on high (using a mixer if available) until peaks form. Add honey during whipping if desired.
   • If the cream is too solid, add a tablespoon or two of the coconut water back into the cream to achieve a creamy texture.

3. Assemble the dish:

   • Layer the caramelized bananas, whipped coconut cream, sliced almonds, and unsweetened coconut flakes in a bowl.

4. Serve and enjoy:

   • Optionally, take a picture of your creation before digging in and enjoy this tropical treat with a light sweetness and rich coconut flavor.

Notes:

• Make sure to use full-fat coconut milk, not coconut cream or reduced-fat coconut milk, for the whipped cream.
• If you want more texture in the whipped cream, you can adjust the amount of coconut water added during whipping.

This dessert is perfect for a healthy treat or to impress your guests with something simple yet decadent!