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Banana custard


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For 4 people
120 g flour
3 bananas
1.5 dl coconut milk
2 organic lime
50 g sugar
1 piece of fresh coconut


1) Peel 2 bananas, cut the flesh into small cubes and place in a saucepan with a dl of water; cook for 4 minutes boiling, stirring often with a wooden spoon to prevent them from sticking to the bottom.
2) Bring together in a bowl the flour with coconut milk, the grated rind and juice of a lime and a pinch of salt, sugar and the diced banana cooked, slightly warm, and stir. Divide the mixture into 4 individual casserole dishes 2 dl capacity and cover with 4 sheets of aluminum foil. Bake for 20 minutes, supporting the steam oven directly on the rack. Let it cool completely the cream.
3) Peel the banana, cut into thin slices, sprinkle with the remaining juice of other files and place them in 4 pans over the cream.
4) Remove the brown skins from the coconut with a pocket knife, grate the pulp and spread it on slices of banana.
Complete, if you like, with slices of lime.
You can serve the chilled or at room temperature.

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(Sale&Pepe 3/2003 p.101)

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