Banana Coconut Casserole

Mash bananas and mix with lime juice.

In a wide baking bowl, beat egg yolks with sugar until creamy. Once the mixture is light yellow, fold in banana puree, coconut (1), milk, salt and vanilla extract. Whip egg whites until very stiff and mix gently.

Brush a pudding mold (or an ordinary gratin dish) with the melted butter, sprinkle with the remaining cocosette. Pour in the prepared quantity.

Put the open pan into the heated oven. Bake for forty minutes at 175 °C.

Let it stand for a short time in the open oven, then turn it out and serve it warm or cooled down.

You can serve it with a chocolate sauce flavored with rum or a wine foam sauce.

Tip: Use better chocolate – the more delicious the result!

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