- 75 grams Shredded coconut
- 200 grams Dark couverture chocolate
- 4 small Bananas
- 80 milliliters Whipping cream
- 1 teaspoon Vanilla sugar
- Cape gooseberries (for garnish)
Roast 25 grams (approximately 1 ounce) of shredded coconut in a pan. Pour the rest on a plate.
Break the chocolate into pieces and place in a bowl. Melt in a bowl over a pan of hot water, stirring occasionally.
Peel the banana and dip into the chocolate. Cover well and then roll in the unroasted coconut. Allow to set. Beat the cream until stiff and sweeten with vanilla sugar.
Arrange the bananas on plates. Sprinkle with toasted coconut. Place a dollop of cream on top and sprinkle with cocoa. Serve garnished to taste with the gooseberries.