Pan-fried banana with coconut sauce
coconut flavoured reduced-fat evaporated milk
¾ cup(s), (185ml)
2 whole, cardamom pods, bruised
granulated stevia sweetener
Coconut, grated and desiccated
7 g, (1 tbs) flaked coconut
4 medium, halved lengthways
low fat, no added sugar ice cream
4 scoop(s), small
1 x 3 second spray(s)
- Whisk ¼ cup (60ml) milk and cornflour in a small bowl until smooth and combined. Gradually whisk in remaining milk. Add cardamom and stevia. Set aside.
- Toss coconut in a medium non-stick frying pan over medium-high heat until golden. Transfer to a bowl.
- Lightly spray same pan with oil and heat over medium-high heat. Cook bananas for 2–3 minutes each side or until lightly browned. Transfer to a plate and cover to keep warm.
- Add milk mixture to same cleaned pan and cook, stirring constantly, over medium heat for 2 minutes or until sauce boils and thickens. Strain sauce through a fine sieve. Serve bananas with sauce, ice-cream and sprinkled with coconut.