Thai Barbecued Bananas
ready in 23 min.
Heat the barbecue.
Put the coconut oil and honey in a small pan and warm to melt. Stir in the lime juice.
Slit the banana, in its skin, along its length, taking care not to cut right through. Spread the cut surfaces with the mixture.
Put the banana, skin-side down, on the barbecue (use foil if needed) and cook for around 2 minutes, then turn and cook for a further 2 minutes until golden brown.
In a pan, melt the sugar and caramelise until slightly browned. Add the grated coconut and brown for 1-2 minutes without stirring, then remove from the pan and leave to cool slightly.
Arrange the barbecued bananas on plates. Mix a pinch of cinnamon into the remaining honey sauce and drizzle this over the bananas. Add one scoop of mango ice cream to each plate and serve sprinkled with grated coconut.