recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
3/4 cups coconut milk
2/3 cup short grain rice
2 large bananas
3/4 cup palm sugar
3/4 cup water
1 1/2 cups coconut cream.
coconut milk into medium saucepan, bring to
boil, add rice, reduce heat, simmer, partly
covered, over very low heat for about 15 minutes
or until rice is tender and almost all of the
coconut milk has been absorbed; stand for 10
rice mixture onto a sheet of plastic wrap, spread
mixture around each banana until bananas are
each banana in plastic wrap, refrigerate overnight.
bananas, cut into thick slices and serve with
warm sauce, and extra fresh fruit if desired.
sugar and water in small saucepan, stir over
low heat until sugar is dissolved, bring to
boil; boil, uncovered, for 2 minutes.
sugar syrup from heat, stir in coconut cream.