Banana and Coconut Catalana

Method

1. Take bananas and cut them into boat shapes.
2. Place the pulp in a bowl and add lemon juice.
3. Brush the peel with brown sugar and when it dissolves, add the bananas.
4. Caramelize the bananas on both sides and flambé with rum.
5. Add coconut milk and a vanilla bean.
6. Cook for 10 minutes until the banana breaks down.
7. Filter and strain the mixture.
8. Return to the pan, add cornstarch, and bring to a boil.
9. Pour the hot cream into the banana peel.
10. Let it cool for a couple of hours.
11. Sprinkle with brown sugar and caramelize with a torch.