Ingredients
3/4 cup coconut sugar
1 cup coconut cream
1 teaspoon organic vanilla
Sea salt
2 bananas
1.5 cups vanilla coconut yoghurt
Pana Organic dark or mylk chocolate for shaving
METHOD
Place the coconut sugar in a small saucepan with a couple of tablespoons of water and bring to the boil. Have a pastry brush in a cup of water handy to clean up the sides and avoid crystallization.
In the meantime, heat coconut cream until just before boil. When the sugar is caramelized to your liking, gently pour in the warmed coconut, and stir it in. Cook for 5–10 minutes until creamy and then add a teaspoon of vanilla and generous pinch sea salt.
Allow to cool and then pour into glass serving bowls. Top with sliced banana, coconut yoghurt and a generous shaving of PANA milk or dark chocolate.
