Ingredients

Serves 4-6

Banana Beignets
100g butter
125ml milk
1 tsp salt
1 tbs CSR Organic sugar + additional for coating
170g flour
4 eggs
250g banana, mashed
Tropical fruits such as feijoa to serve

Coconut soup
125ml water
125g CSR Organic sugar
2 lemongrass stalks, smashed
1 knob ginger, peeled and sliced
½ star anise
1 kaffir lime leaf
500ml coconut cream, Kara brand

Method


Bring butter, milk, salt and CSR Organic sugar to the boil. Add flour and cook till mixture comes away from the side of the pot. Remove from the heat. Beat in eggs one by one then chill mixture. Preheat fryer to 170°C. Mix banana into dough and shape into walnut sized balls and fry for 5-6 minutes. Drain well then toss in additional CSR Organic sugar.
Serve on a plate with coconut soup and tropical fruits.

Coconut Soup
Combine water and sugar and bring to the boil. Remove from the heat and add remaining ingredients. Allow to infuse for two hours then pass and chill till required.