Coconut Caramel with Coconut Sorbet & Bananas

2 tablespoons coconut oil

½ cup coconut sugar

½ cup coconut milk

½ teaspoon vanilla extract

2 ripe but firm bananas, cut in half lengthwise

¼ cup dark rum

coconut sorbet, for serving

In a large skillet over medium heat, melt the coconut oil and add the coconut sugar. Stir until the sugar dissolves and begins to bubble, about 2-3 minutes. Add the coconut milk and the vanilla extract. Stir until a caramel forms.

Place the bananas, cut-side down into the caramel sauce. Cook for 2 minutes until golden and caramelized. Gently flip and cook for another minute on the other side.

Remove the pan from direct heat. Pour the dark rum over the bananas. Either ignite the rum or let the alcohol burn off.

Serve immediately with coconut sorbet.

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