Category : International Cuisine
Author : Suzan
Hits : 2066
Date : 21/03/2004
1 bunch ripe saba bananas, peeled and sliced crosswise about 1/2-inch thick2 pieces canela (cinnamon) bark3/4 kilo brown sugar1 cup thin gata (coconut milk)1 cup thick gata (coconut cream)
Boil the bananas, canela, and sugar in the thin gata until the bananas are well cooked or tender. Add the thick gata. Serve hot.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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