Serves 4-6
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For the coconut caramel:

For the cobbler:

To serve:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. In an ovenproof pan, combine the coconut milk, coconut sugar, vanilla and water. Place over a high heat, allow the sugar to dissolve and bring to the boil. Bring to a simmer and cook for five minutes until a caramel forms. Set two tablespoons of caramel aside.
  3. In a jug, combine the milk and lemon juice. Allow to sit for five minutes.
  4. In a large bowl, sieve together the flour and baking powder. Stir in the desiccated coconut and sugar. Rub in the butter until the mixture resembles breadcrumbs.
  5. Stir in the milk mixture and chocolate chips and mix until just combined.
  6. Spoon the topping onver the caramel and top with the halved bananas.
  7. Place the pan onto a baking tray and bake for 25-30 minutes or until golden brown.
  8. Drizzle over the remaining caramel and serve with ice cream.

Nutrition Facts

Per Serving: 541kcals, 30.8g fat (20.4g saturated), 64.1g carbs (36.8g sugars), 6.6g protein, 5.1g fibre, 0.038g sodium

CakesSweet thingsSpecial OccasionsAfternoon teaBakingDinner partyVegetarian

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