Toffeed Bananas With Coconut Cream

Rich but light, this coconut cream is a wonderful accompaniment to most fruit based desserts.

SERVES: 4

INGREDIENTS:

• 4 oz. block creamed coconut
• 1/3 cup coconut milk
• 1/4 cup soy yogurt
• 4 firm, ripe bananas
• 1 tbsp. lemon juice
• 2 tbsp. brown sugar
• Pinch of ground cinnamon
• Pinch of ground nutmeg
• Toasted coconut, for garnish

INSTRUCTIONS:

1. Roughly chop the block of creamed coconut into pieces.
2. In a saucepan, combine the creamed coconut pieces and coconut milk.
3. Heat the mixture slowly until the coconut has melted, stirring frequently.
4. Remove from heat and let it cool.
5. Add the soy yogurt to the cooled coconut cream and beat until the mixture resembles whipped cream in texture.
6. Let the coconut cream cool and keep it refrigerated until needed.
7. Preheat the broiler to medium-high heat.
8. Peel the bananas and cut them in half lengthwise.
9. Brush the banana halves with lemon juice to prevent browning.
10. Place the banana halves in a shallow pan.
11. Sprinkle the brown sugar, ground cinnamon, and ground nutmeg over the bananas.
12. Put the pan with the bananas under the broiler and cook until the sugar begins to caramelize and the bananas are soft.
13. Transfer the caramelized bananas to serving plates.
14. Top the bananas with the coconut cream. Garnish with toasted coconut.

VARIATIONS:

TOFFEED PINEAPPLE WITH COCONUT CREAM 

• Prepare the basic recipe, using 8 slices fresh or canned pineapple in place of the bananas. Omit the lemon juice.

TOFFEED NECTARINES WITH COCONUT CREAM 

• Prepare the basic recipe, using 4 large, ripe nectarines, skinned, pitted, and halved, in place of the bananas.

RED FRUIT SALAD WITH COCONUT CREAM 

• Prepare the coconut cream. To make the salad, combine 12 ounces cubed watermelon, 8 ounces strawberries, 4 ounces raspberries, the seeds from 1 pomegranate, and 2 chopped plums. Sprinkle with 1–2 tablespoons sugar and 1/4 cup cranberry juice and serve with the coconut cream.

ASIAN FRUIT SALAD WITH COCONUT CREAM

• Prepare the coconut cream. To make the salad: In a saucepan, dissolve 1/2 cup sugar in 2 cups water, bring to a boil, then add 1 star anise, 1 strip orange zest, and 1 split vanilla bean. Simmer until reduced by half; cool. Strain and pour over a salad made from 1/2 pineapple, 12 lychees, 1 papaya, 1 star fruit, and the pulp from a passion fruit. Serve with the coconut cream.