1 Rinse lime half with hot water and wipe dry. Finely grate zest, then squeeze juice.
2 Remove banana peel and cut banana into small pieces. In a bowl, mix bananas with lime zest and juice.
3 Peel and finely grate ginger root. In a small bowl, combine ginger and milk. Let stand briefly to infuse.
4 Lay dough on work surface. Place 1/4 of the banana pieces in the middle.
5 Fold dough over the banana filling on all sides to form a little package. Press together to seal. Form three more packages.
6 Heat the oil in a large non-stick skillet over medium heat. Cook strudels over medium heat on both sides until golden brown.
7 Pour the ginger-milk mixture through a strainer into another small bowl. Divide strudels among plates, sprinkle with coconut and drizzle with ginger-milk.