For a little taste of the tropics try this recipe for banana and coconut pudding.
Ingredients
Method: How to make Banana and coconut pudding
Preheat the oven to 180C.
Heat the coconut milk and milk in a saucepan. Add the egg to a mixing bowl, sift in 2 tablespoons of icing sugar and whisk together. Whilst continuing to whisk, slowly add the hot milk.
Thinly slice the whole banana diagonally to create 5-8cm slices.
Butter both slices of bread and spread with marmalade, then cut into triangle quarters. Line the bottom of a small oval baking dish with butter, place 4 pieces of bread along the base and top with the banana slices.
Pour over half of the milk mixture, place the remaining 4 pieces of bread on top and press down. When the liquid has been soaked up, pour over the remaining mixture and place into the oven for 20 minutes or until golden on top.
Remove from the oven, dust with icing sugar and caramelise with a blow torch or by placing under a grill.
Heat a knob of butter in a frying pan, slice the remaining half of the banana lengthways, and add to the pan, dust with 1 tablespoon of icing sugar and cook until caramelised. Place onto the top of the pudding and serve.
