adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bananas with macadamia praline and coconut sorbet
0 Likes
Prep Time:
165 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
Indulge in a tropical escape with creamy banana coconut sorbet.
Ingredients:
  • 400ml fresh coconut juice
  • 125ml liquid glucose
  • 210g caster sugar
  • 625ml coconut milk
  • 60ml water
  • 60g macadamia
  • 4-6 (about 200g each) cavendish bananas
Instructions:
  • In a saucepan over medium heat, blend coconut juice, glucose, and 1/3 cup (70g) of sugar until the sugar dissolves, stirring for about 2 minutes. Let it cool, then mix in coconut milk and refrigerate for 20 minutes until chilled.
  • Churn the mixture in an ice-cream machine according to the manufacturer's directions. Then, transfer it to a metal container and freeze for about 2 hours, or until it's firm.
  • In a saucepan over medium heat, combine water and the rest of the sugar. Stir gently and brush the sides of the pan with a wet pastry brush to dissolve any sugar crystals. Let it simmer for 2 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil. Leave it undisturbed for 5-7 minutes until it caramelizes. Mix in the nuts, pour the mixture onto a baking-paper lined tray, and let it cool.
  • Roughly break up cooled caramel and pulse in a food processor. Cut bananas on a diagonal, then plate. Scatter with macadamia praline and add a scoop of coconut sorbet on top.

Similar Recipes