1 cup of sugar
1/4 cup of water
2 medium-sized bananas, peeled and chopped (300 g)
125 g of almonds without peel, finely chopped (about 1 cup)
2 tablespoons of lime juice
Lime zest from 1 lime
1 tablespoon of cornstarch
4 tablespoons of shredded coconut
1 cup of sugar
1/4 cup of water
2 medium-sized bananas, peeled and chopped (300 g)
125 g of almonds without peel, finely chopped (about 1 cup)
2 tablespoons of lime juice
Lime zest from 1 lime
1 tablespoon of cornstarch
4 tablespoons of shredded coconut
Dissolve the sugar in water over medium heat, stirring constantly
Stop stirring as soon as the sugar dissolves, increase the heat and cook until the syrup reaches a ball stage
Reduce the heat, add the bananas and cook slowly for about 10 minutes
Add the almonds, lime zest, and lime juice, and cook for another 10 minutes to achieve a thick paste
Remove from heat and spread on a smooth surface dusted with cornstarch
Allow to cool enough to be handled
Mold into small balls and roll in shredded coconut
Place in paper molds
Yield: 55 units.
