2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 tablespoons sliced fresh ginger root
1 tablespoon red pepper flakes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon paprika
2 1/2 tablespoons dried 1/2 teaspoon dried basil
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (8 ounce) cans coconut, drained
2 tablespoons butter, melted
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
Heat olive oil in a large skillet over medium heat. Stir in garlic, ginger and pepper flakes, then saute for a few minutes.
Add coconut, bananas, thyme, paprika and basil, stir well and cook for about 5 minutes.
Stir butter into brown sugar, lemon juice and lemon zest.
Reduce heat to low and cook, stirring often, for about 2 minutes, or until coconut starts to brown. Reduce heat to medium-low and continue cooking, stirring, for about 1 minute, or until coconut is melted.