1 medium pineapple
400 g (14 oz) can guava halves in syrup
2 medium bananas, sliced
1 large mango, peeled, stoned and diced
115 g (4 oz) stem ginger and 30 ml (2 tbsp) of the syrup
60 ml (4 tbsp) thick coconut milk
10 ml (2 tsp) sugar
2.5 ml (1/2 tsp) freshly grated nutmeg
2.5 ml (1/2 tsp) ground cinnamon
strips of coconut, to decorate
400 g (14 oz) can guava halves in syrup
2 medium bananas, sliced
1 large mango, peeled, stoned and diced
115 g (4 oz) stem ginger and 30 ml (2 tbsp) of the syrup
60 ml (4 tbsp) thick coconut milk
10 ml (2 tsp) sugar
2.5 ml (1/2 tsp) freshly grated nutmeg
2.5 ml (1/2 tsp) ground cinnamon
strips of coconut, to decorate
method
1. Peel, core and cube the pineapple, and place in a serving bowl. Drain the guavas, reserve the syrup and chop. Add the guavas to the bowl with one of the bananas and the mango.
2. Chop the stem ginger and add to the pineapple mixture.
Pour 30 ml (2 tbsp) of the ginger syrup, and the reserved guava syrup into a blender or food processor and add the other banana, the coconut milk and the sugar. Blend to make a smooth creamy puree.
3. Pour the banana and coconut mixture over the fruit, add a little grated nutmeg and a sprinkling of cinnamon. Serve chilled, decorated with strips of coconut.
2. Chop the stem ginger and add to the pineapple mixture.
Pour 30 ml (2 tbsp) of the ginger syrup, and the reserved guava syrup into a blender or food processor and add the other banana, the coconut milk and the sugar. Blend to make a smooth creamy puree.
3. Pour the banana and coconut mixture over the fruit, add a little grated nutmeg and a sprinkling of cinnamon. Serve chilled, decorated with strips of coconut.
serving amount
serves 4 - 6
rate this recipe
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