For the cream, coconut milk, honey and vanilla sugar are slowly heated and reduced to about half the volume while stirring. The cream should not become too thick, as it becomes even more solid when it cools down. Towards the end, 3-4 pieces of lemongrass approx. 2 cm long are added. The cream is then left to cool.
To fry the baby bananas, they are peeled, halved lengthways and fried in tasteless oil (e.g. sunflower or soybean oil) in a pan on both sides for about 1-2 minutes. The baby bananas are dabbed lightly with a kitchen towel, placed on a plate and then served with the lemongrass and coconut cream. Finally, a little freshly ground cinnamon on top.
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