Fried bananas with lemongrass coconut cream

Ingredients

Directions

1. 1

   Clean and wash lemon grass. Beat the lemon grass with the back of a knife and cut it into pieces. Bring coconut milk, sugar and lemongrass to the boil, remove from the heat and leave to stand for 3-4 minutes. In the meantime, coarsely crumble the coconut chips and roast them in a pan without fat until golden brown, take them out. Strain coconut milk through a sieve into a bowl, let it cool down and put it in a cool place for about 15 minutes. Peel the bananas and cut them in half lengthwise. Grease a coated pan with oil.

2. 2

   Fry the bananas for 2-3 minutes on each side. Whip cream and sour cream separately until stiff. Let the cream firmer and vanilla sugar trickle into the sour cream. Fold cream first, then cold coconut milk and finally coconut chips into the sour cream, except for a little bit for sprinkling. Remove the bananas and dust with cinnamon. Arrange cream and bananas, sprinkle cream with remaining chips

3. 3

   Waiting time 20 minutes