Bananas With Coconut Milk (Gluten Free)

UmmBinat's Note:

I love this for breakfast alone or tasty as a topping on Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes. It was made up when I was craving a snack. The next morning I wanted something different to please DH so I put it over pancakes. Using the honey option to be more traditional this would end a curry meal nicely. You could also shake on some cinnamon if you like. Yummy!

• Total Time: 3 mins
• Prep Time: 3 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 2 bananas, sliced
• 1/4 cup organic coconut milk (pretty thick consistency)
• 4 tablespoons maple syrup (or to taste) or 4 tablespoons local liquid honey (or to taste)
• ground cinnamon (optional)

Directions:

1. Separate sliced bananas into two bowls.
2. Make sure to shake the coconut milk can before opening.
3. Pour coconut milk over the fruit.
4. Drizzle with half the maple syrup or honey onto each serving.
5. Chill if wished.
6. Enjoy!

Reviews

[strawberrybird]

I enjoyed this for breakfast. I've never used coconut milk before, although I have some in the pantry. I've enjoyed bananas with regular milk, but I liked this better. I added cinnamon, perhaps more than was intended as my shaker went out of control, but I enjoyed the extra flavor. My only complaint, and it's a pure personal preference, is the texture. I think the addition of granola or another cereal would add dimension and flavor to this lovely dish. Thanks!

[Cadillacgirl]

Delicious and easy! Of course, being Canadian, I HAD to use maple syrup! And since I have some coconut milk left, I may just have it for breakfast too! Thanks!

[Lainey6605]

This is very good! It made a wonderful breakfast for me. Thanks for sharing.