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:
- Chop the top off the young coconut and scoop the flesh out into a blender.
- Add coconut cream, grate in a teaspoon of palm sugar, fresh milk, and ice cream.
- Blend together until very frothy then pour back into the empty coconut.
Katsu:
- Whip the eggs and slice the bananas into round ‘chips’.
- Dust the banana chips in flour before placing in the egg wash.
- Mix the banana in the egg wash and then roll them in the Panko.
- Shallow fry the coated banana until golden in colour.
- Set aside to allow excess oil to drain off.
Compote:
- Slice the Kiwi leaving the skin on. Quickly fry the Kiwi with butter and add mint to taste.
