A tropical dessert of coconut coated bananas with a tangy passion fruit drizzle
Preheat the oven to 200 degrees celcius.
Mix the dessicated coconut, egg whites and 100g sugar together in a bowl.
Peel the bananas and cut in half. Roll them through the coconut mixture and then place on a lined baking tray. Place in the oven and bake for 10-12 minutes or until golden brown.
Cut the passion fruits in half and scrape out the pulp and seeds. Place remaining 120g of sugar in a pan with the passion fruit and the white balsamic vinegar. Reduce until you have a thick surup.
Serve the bananas with the passion fruit syrup drizzled over the dish.
«This dish can be made without the bananas - simply roll the coconut mixture into small balls and bake in the oven.»