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Fried bananas with rum and coconut cream

Tropical flavours infuse this adult dessert is fit for a king! With ingredients in your home and easily available, you can whip up these fried bananas with rum and coconut cream easily.

SERVES 4 // COOKING TIME 30 min plus overnight

400 ml tin coconut cream
250 ml double-cream yoghurt
1 tsp vanilla essence
100 g butter
2 tbsp honey
Pinch chilli flakes (optional)
4 bananas
2 tbsp rum

1. Place the coconut cream in the fridge overnight. The cream will separate from the coconut water, solidify and rise to the top. Spoon out the cream and place in a large bowl, reserving the liquid.
2. Add the yoghurt and vanilla essence to the coconut cream and refrigerate.
3. Melt butter, honey and chilli (if using) in a cast-iron pan over medium heat. Add the bananas and rum, and fry for a minute or so, until soft and beginning to caramelise. Serve with the coconut cream.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash //

Loving the island flavours? Get snacky with these oven-baked coconut and banana chips.

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