Coconut Smoothie And Banana Katsu With Kiwi Compote

This recipe is from season 1, episode 1 of Miguel’s Tropical Kitchen.

Ingredients

• 1 Young Coconut
• 200 G Ice Cream
• 1 Cup Milk
• ½ Cup Coconut Cream
• 100 Ml Coconut Milk
• Palm Sugar
• 1 Large Banana
• 2 Kiwi Fruit
• 3 Eggs
• 500 G Panko
• 300 Ml Olive Oil

Directions

Smoothie:

1. Chop the top off the young coconut and scoop the flesh out into a blender.
2. Add coconut cream, grate in a teaspoon of palm sugar, fresh milk, and ice cream.
3. Blend together until very frothy then pour back into the empty coconut.

Katsu:

1. Whip the eggs and slice the bananas into round ‘chips’.
2. Dust the banana chips in flour before placing in the egg wash.
3. Mix the banana in the egg wash and then roll them in the Panko.
4. Shallow fry the coated banana until golden in colour.
5. Set aside to allow excess oil to drain off.

Compote:

1. Slice the Kiwi leaving the skin on. Quickly fry the Kiwi with butter and add mint to taste.