Cooking time: 40 min
Number of servings: 4-6
1 large coconut
3 large bananas
juice and zest of half a lemon
8 tbsp. non-roasted sesame seeds
0.5 tsp. ground cinnamon and cardamom
- Preheat oven to 180 ° C. Put the coconut in a tight bag, cover it with a towel folded in two or three layers and swipe it with a hammer (you can use a hammer for meat) or a heavy rolling pin. Peel the nut from the shell and remove the brown skin from the vegetable peeler.
- Grate the pulp of the nut on a coarse grater. Cover the baking sheet with baking paper, sprinkle the shredded coconut evenly and put in the oven for 10–12 minutes. In the middle of this time, stir and add sesame. Cool it down. Grind half the mixture in a coffee grinder or blender into flour.
- Peel the bananas, mash together with lemon juice and spices. Add coconut chips with sesame and “flour” of them, mix until smooth.
- Put the dough on the same baking tray with a spoon, forming round, thin, biscuits with a diameter of 6–8 cm. Bake in the center of the oven until golden brown, about 15 minutes. Cool before serving.
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