Dulce De Leche With Bananas, Ice Cream And Toasted Coconut - cooking recipe

Ingredients

1 can (14 oz) sweetened condensed milk
2 None bananas
None None Vanilla ice cream, to serve
1/2 cup flaked coconut, lightly toasted, to serve

Preparation

Preheat the oven to 425\u00b0F. For the dulce de leche, pour the condensed milk into a shallow baking dish, such as a glass Pyrex pie dish. Cover the dish tightly with foil. Place in a roasting pan.
Half fill pan with hot water. Cook the condensed milk in the oven for 1-1 1/4 hours. Carefully add more hot water to the pan about every 20 mins to maintain water level.
The caramel is ready when it is thick and sludgy, darker than cafe au lait in color, and just starting darken around the edges of the dish. Do not let it burn. Cool for 15 mins, then beat until smooth, adding a little water to bring it to a pouring consistency.
Slice bananas. Assemble desserts with scoops of ice cream, sliced bananas and dollops of dulce de leche. Top with toasted coconut and serve immediately.