Serves 4-6

For the coconut caramel:

400ml coconut milk

70g coconut sugar

2 tsp vanilla extract

60ml water

For the cobbler:

180ml milk
1 tbsp lemon juice
130g plain flour
3 tsp baking powder

40g desiccated coconut

55g caster sugar
50g unsalted butter
50g dark chocolate chips

3 ripe bananas, halved

To serve:

Ice cream

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.

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