Co­conut caramel and ba­nana cob­bler

donna hay - Fresh + Light - - Fresh -

400ml can co­conut milk, plus ex­tra to serve (op­tional) ½ cup (70g) co­conut sugar

2 tea­spoons vanilla ex­tract

¼ cup (60ml) wa­ter

1 cup (130g) white spelt flour

3 tea­spoons bak­ing pow­der

½ cup (40g) shred­ded co­conut

¼ cup (45g) ca­cao nibs

¼ cup (55g) raw caster (su­perfine) sugar

50g cold un­salted but­ter, chopped

¾ cup (180ml) but­ter­milk

3 bananas, halved length­ways Pre­heat oven to 180°C (350°F). Place the co­conut milk, co­conut sugar, vanilla and wa­ter in a 28cm oven­proof fry­ing pan over high heat and cook, stir­ring, for 5– 6 min­utes or un­til the sugar is dis­solved and the mix­ture has just come to the boil. Place 2 ta­ble­spoons of the caramel in a small bowl and set aside.

Place the flour, bak­ing pow­der, co­conut, ca­cao nibs, caster sugar and but­ter in a medium bowl and rub the mix­ture to­gether with your fin­gers to com­bine. Add the but­ter­milk and mix un­til just com­bined. Spoon the top­ping over the caramel and top with the bananas. Place the pan on a bak­ing tray and cook for 30 min­utes or un­til bub­bling and golden. Driz­zle with the re­served caramel and ex­tra co­conut milk, if us­ing, and serve im­me­di­ately. SERVES 6.

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