Everything was ready before our guests arrived this weekend; the Vietnamese crêpe batter was all set, the lettuce and coriander were washed and the nuoc mam dipping sauce (fish sauce) was prepared waiting to be ‘dipped in’….but…I forgot the dessert!
Thank goodness for ripe bananas, which I always have lying around in my basket of fruits. A bit of frying batter and some sweetened shredded coconut did just the trick for my guests to end their meal with a very popular Vietnamese dessert that takes minutes to prepare. For added flavour, I coated these sweets with shredded coconut. They’re golden, not too sweet and very tasty. Drizzle a bit of rum or liquor of your choice and I guarantee you that you or your guests will not be disappointed.
Recipe “au pif”:6 ripe bananas cut crosswise each one into 3 pieces
10 tbsp all purpose flour
10 tbsp water
½ cup sweetened shredded coconut
1/3 cup vegetable oil
Rum or liquor of your choice
Prepare batter by mixing the flour and water in a medium sized bowl. Dip the bananas in the batter then coat them with the shredded coconut.
Fry in a deep medium sauce pan in oil for 2 minutes each side, or until bananas are light golden brown.
Transfer bananas onto a plate covered with paper towel to absorb the excess oil from the bananas.
Serves 6 people.
Serve warm with rum and enjoy.
Thank goodness for ripe bananas, which I always have lying around in my basket of fruits. A bit of frying batter and some sweetened shredded coconut did just the trick for my guests to end their meal with a very popular Vietnamese dessert that takes minutes to prepare. For added flavour, I coated these sweets with shredded coconut. They’re golden, not too sweet and very tasty. Drizzle a bit of rum or liquor of your choice and I guarantee you that you or your guests will not be disappointed.
Recipe “au pif”:6 ripe bananas cut crosswise each one into 3 pieces10 tbsp all purpose flour
10 tbsp water
½ cup sweetened shredded coconut
1/3 cup vegetable oil
Rum or liquor of your choice
Prepare batter by mixing the flour and water in a medium sized bowl. Dip the bananas in the batter then coat them with the shredded coconut.
Fry in a deep medium sauce pan in oil for 2 minutes each side, or until bananas are light golden brown.
Transfer bananas onto a plate covered with paper towel to absorb the excess oil from the bananas.
Serves 6 people.
Serve warm with rum and enjoy.
Banana, rum and coconut - are you kidding?! this is a must-have! :)
ReplyDeleteThis looks so good! Do you think I could use corn starch instead of flour? That would really work for me since we can't have flour.
ReplyDeleteThank-you for a great blog!
Grammy's Recipes
Hi Sortin'itallout,
ReplyDeletecornstarch will definitely work,and it's an excellent idea, you'll still get that batter that'll make a crisp coating for the coconut. Glad you enjoy the blog.
Yum, that sounds wonderful! Thanks for sharing the recipe and delish looking photos!
ReplyDelete~ingrid
Banana, coconut AND rum? Sounds like a favorite dessert of mine waiting to happen! :) Thanks!
ReplyDeletethis is something that i just have to make. i have thinking of making some banana dessert for the past few days and this fits the bill perfectly. thanks.
ReplyDeleteWhitelighter, you will love it - especially if you love the smell of cooked bananas...
ReplyDeleteMade this for breakfast and served alongside cafe con leche. So simple and utterly delicious.
ReplyDeleteI didn't use rum but they were so yummy it is almost sinful. I used coconut flour instead of wheat flour. And if you squeeze a bit of lime on it afterwards it is heavenly.
ReplyDeleteYummy! Will try that out Cyn!
DeleteThank you for this recipe!It was so good and super quick.
ReplyDeleteglad you enjoyed it! love easy desserts like these especially when they're so scrumptious as these.
ReplyDelete