Coconut Bananas

Heat a small non-stick frying pan. Add the shredded coconut and toast, stirring throughout, for 1 minute, until it has taken on a tiny bit of color. Remove from the heat, set aside, and cool.

Melt the butter in a large skillet and add the ginger, grated orange zest, sugar and lime juice. Mix well.

Remove the peel from the bananas and cut lengthwise (cut in half if they are very large). Place the flat side of the cut bananas on the butter mixture and toast for 1 to 2 minutes until the mixture begins to become sticky. Flip the bananas to the other side so they are coated with the sauce mixture.

Lift out bananas and place on preheated serving plates.

Keep warm.

Place the skillet repeatedly on the stove and add the orange liqueur and mix well. Light with flambe lighter, extinguish the flames and pour the sauce over the bananas.

Sprinkle with the remaining coconut and with sesame seeds, decorate with lime slices and bring to the table on the spot.

Form coconut ice cream, ice cream or possibly ginger ice cream with praline flavor to.

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