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Banoffee With a Tropical Twist
It's even easier and faster to make this dessert by thinning out prepared
dulce de leche
with melted butter and stirring in a few pinches of salt. But if you don't have dulce de leche, you can easily make salted caramel sauce from scratch.
Course
Dessert, Snack
Cuisine
British Fusion
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Cooling time
1
hour
hour
Servings
4
glasses
Author
Connie Veneracion
Ingredients
Salted caramel sauce
½
cup
brown sugar
firmly packed
2
tablespoons
honey
2
tablespoons
butter
½
cup
whipping cream
¼
teaspoon
salt
To make the dessert
4
ripe bananas
peeled and sliced
8
tablespoons
toasted coconut flakes
(available in some groceries and in most health stores)
whipped cream
dark chocolate
shaved
Instructions
Make the salted caramel sauce
Place the sugar, honey and butter in a sauce pan.
Set over medium-high heat and cook, swirling the pan occasionally but without stirring, until the sugar melts completely.
Off the heat, carefully pour in half a cup of cream. Stir to combine.
Heat just until bubbles form along the edges.
Cool to room temperature.
Assemble the banoffee
Place a tablespoonful of toasted coconut at the bottom of each of four glasses.
Follow with a tablespoon of cooled salted caramel sauce.
Add the sliced bananas then another tablespoonful of toasted coconut.
Pour in two to three tablespoonfuls of salted caramel sauce.
Top with whipped cream and sprinkle with shaved dark chocolate.
Serve immediately.
Notes
Adapted from a
recipe
by Greedy Gourmet