Coconut Bananas with Caramel Sauce Preparation Time: 10 minutes | Cooking Time: 15 minutes 4 medium firm bananas (800g) Plain flour 2 eggs, beaten lightly 1 cup shredded coconut 2 tablespoons packaged breadcrumbs Oil for deep-frying CARAMEL SAUCE 1/2 cup brown sugar, firmly packed 1/2 cup sugar 1/2 cup water 340g can coconut milk 1 tablespoon arrowroot 1 tablespoon water, extra 20g butter

Cut bananas in half lengthways, toss in flour, shake away any excess flour. Dip bananas in eggs, then in combined coconut and breadcrumbs.

Deep-fry bananas in hot oil until lightly browned; drain on absorbent paper. Serve hot, with caramel sauce.

CARAMEL SAUCE: Combine sugars and water in pan, stir over heat, without boiling, until sugars are dissolved. Bring to boil. Boil, uncovered, for about 8 minutes, or until golden brown. Stir in coconut milk and blended arrowrrot and extra water. Stir until sauce thickens slightly, remove from heat, add butter, stir until melted.

Serves 4.

Store
Sauce can be made 3 hours ahead. Store sauce, covered, in refrigerator.

Per serving: 65.3g fat, 1,012 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks