Tiscali Food and Drink

Ingredients

100g/3½oz BD Creamed Coconut
200 ml/1/3pt boiling water
2 tbsp BD palm sugar
A pinch of salt
Strips of orange and lime peel
1 large, firm banana, peeled and chopped
1 mango, peeled and sliced
1 orange, peeled and sliced

Method

Roughly chop the block of creamed coconut into thin slivers. Place in a bowl and pour over the boiling water. Mix well with a spoon until the creamed coconut dissolves. Add more creamed coconut for a thicker consistency.

Transfer the creamed coconut and water mixture into a pan, add the sugar and salt, and heat gently until the sugar dissolves. Add the orange and lime peel. Add the banana, mango, pineapple and orange pieces and cook gently for a couple of minutes. Arrange the fruit and coconut sauce decoratively on four serving plates.

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