Preparation

Peel the bananas, cut them in half lengthwise and remove the core. put them to cook in the coconut milk.

blend and add the sliced ​​ginger, salt, and sweet. let it cook until dry.

to the grated coconut add 1/2 cup of hot water. knead well, squeeze and strain.
Serve hot on dessert plates topped with coconut cream.

Ingredients

  • 6 ripe bananas
  • 1 sponge cake
  • 1 grated coconut (2 cups of coconut milk)
  • 1 piece of ginger
  • 1 tsp. of salt
  • honey or sugar to taste