Bananas with coconut sauce
- 4 BANANAS
- 4 CARDAMOM PODS. cut open and use inside seeds
- 4 TBSP SUGAR
- 1 CUP COCONUT CREAM
- 2 CUPS OF MILK
- 1/2 CUP RICE
- 25 GRAM ALMONDS, chopped
- 3 TBSP SUGAR
- 1 TBSP VANILLA SUGAR
- 1 POT CHERRIES
- 1 CUP CREAM, whipped
- 1 TBSP CORN STARCH
Peel the bananas and arrange the peels on the bottom of an oven dish. Cut the bananas in 4 pieces and put them on top of the peels. Mix the coconut cream with the sugar and the cardamom and pour this over the bananas. Bake the bananas 20 minutes at 200 degrees Celsius.
Bring the milk to the boil; add the rice, simmer for 45 minutes. Add the sugar and the vanilla sugar and allow the mixture to cool down. Add the cream and almonds and mix carefully. Bring 1 cup of cherry juice to the boil; mix the corn starch with a tablespoon of cherry juice, add to the hot juice; slowly heat until the mixture thickens. Add the cherries. Serve the rice pudding with the cherry sauce.
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