Recipe Alert: Banana Beignets With Rum Coconut Whipped Cream

Ingredients
2 ripe bananas
3 Tbsp golden granulated sugar
1 egg
1/2 cup all-purpose flour
1/2 tsp baking powder
grated zest of 1 lime
1 pinch grated cinnamon
1 pinch grated nutmeg
1 Tbsp dark rum
2 cups frying oil such as canola or vegetable
Powdered sugar for dusting (optional)

Peel the bananas, put them in a bowl and mash with a fork. Whisk in the sugar and egg, then the flour and baking powder. Stir in the lime zest, cinnamon, nutmeg and rum.

In a deep pan, heat the oil over a medium heat until it reaches 180°C/350°F, or until a cube of bread browns in 30–40 seconds. Make sure the oil doesn’t get too hot and start to smoke. Gently drop tablespoonfuls of the batter into the oil and cook for about 2 minutes on each side, turning occasionally, until dark golden all over. Scoop the beignets out of the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot.

Coconut Whipped Cream
1 can of coconut cream (note: you want coconut cream, not coconut milk)
3 Tbsp dark rum
2 Tbsp honey or agave nectar
sprinkle of sea salt

Chill the can of coconut cream for at least two hours. Do not chill in the freezer though! Once cool, scoop out just the coconut cream, discarding any water in the bottom of the can.

Using a kitchen aid, blender or a whisk and bowl-begin slowly adding your ingredients with motor running at medium. Depending on how thick and free of water your coconut cream is, you may have to add a little more or a little less liquid. Blend and taste as you go. You want the consistency to be like Cool Whip. Cover and refrigerate until ready to use.