Coconut icecream with orange bananas

One cup of long thread coconut could be substituted for the fresh coconut. Toast in the oven, until golden.

Coconut Icecream

½	Coconut, large (Main)
1 Ltr	Ice cream (Main)

Bananas

2 Tbsp	Butter
4	Bananas, small, ripe, cut into chunks (Main)
2 Tbsp	Sugar
2 Tbsp	Orange liqueur
¼ cup	Freshly squeezed orange juice (Main)

Directions

1. Preheat the oven to 170 degC. Place the coconut in the oven for about 20 minutes.
2. Scoop out the flesh and thinly slice with a potato peeler. Spread on a baking tray and brown in the oven.
3. Chop very finely, cool. Soften the icecream slightly then mix with the coconut and return to the freezer.
4. To prepare the bananas, melt the butter in a small pan. Add the bananas and sugar.
5. Saute until the sugar starts to caramelise. Pour in the liqueur, warm slightly, then flame.
6. Add the orange juice and serve immediately.