Summary

Ingredients

• 1 kg banana (s)
• 100 ml orange juice, preferably freshly squeezed
• 1 packet aroma (orange peel)
• 500 g preservin suar 2: 1
• 250 g coconut milk
• 15 g desiccated coconut
• 40 ml rum, white

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Instructions

1. Peel the bananas (should be around 700 g) and cut into 1 cm pieces. Put in a tall saucepan. Pour in the orange juice immediately to prevent the bananas from turning brown. Add the rest of the ingredients, except for the rum.
2. Bring to the boil, stirring constantly. Follow the instructions on the packaging for the gelling sugar. Remove the pot from the oven. Now add the rum. Puree the mixture with the hand blender. Bring to the boil again while stirring. Pour immediately into prepared twist-off glasses.