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Categories:
light coconut cream sugar lemon juice ground nutmeg bananas cornstarch crepes frozen raspberries powdered sugar
Viewed: 79 - Published at: 4 years agoIngredients
- 1 (13.5 oz) can light coconut cream
- 1/3 cup granulated sugar
- 2 tsp lemon juice
- 1 pinch ground nutmeg + extra, to serve
- 3 None large bananas, thickly sliced
- 3 tsp cornstarch, dissolved in 1/4 cup water
- 8 None fresh or frozen crepes
- 4.5 oz frozen raspberries, thawed
- None None powdered sugar, to dust
Method
- Whisk coconut cream, sugar, lemon juice and nutmeg in a saucepan over medium heat until sugar dissolves. Bring to a boil, add banana and cook, stirring occasionally, for 2 mins, or until bananas soften slightly. Add cornstarch slurry and bring to a simmer, stirring constantly. Remove from heat. Let cool for 5 mins.
- Distribute mixture between crepes and sprinkle with raspberries. Fold into triangles then dust with powdered sugar and cinnamon. Serve.
