- 1 free-range egg
- 4 T coconut milk
- 125 ml water
- 2 T cake flour
- 64 g cornflour
- Salt a pinch
- 1/4 t bicarbonate of soda
- 2 T brown sugar
- 8 T desiccated coconut
- 2 firm, ripe bananas, peeled and halved
- Canola oil, for shallow-frying
- For the salty caramel sauce:
- 5 T Caramel Treat
- 3 T coconut cream
- Smoked Maldon salt, a large pinch
In a jug, whisk the egg, coconut milk and water until combined. Sift the flour, 2 T cornflour, salt and bicarbonate of soda into a bowl and add the sugar. Mix the remaining cornflour and coconut, turn onto a plate and set aside.
Add the liquid mixture to the dry ingredients and stir to form a smooth, runny batter. Dip the banana halves in the batter until coated. Roll in the coconut-and-cornflour mixture until well coated.
Heat the oil in a pan and fry the coated bananas on both sides until golden and crunchy. Drain on kitchen paper.
To make the salty caramel sauce, place all the ingredients in a saucepan and heat for 2 minutes, stirring continuously, until just below boiling point. Serve with the crunchy banana.