Dulce de leche with bananas, ice-cream and toasted coconut

Preheat oven to 225°C fan-forced. Pour the condensed milk into a shallow ovenproof dish – I use a glass Pyrex pie dish and it works perfectly. Cover the dish tightly with tinfoil then place in a roasting tin.

Half-fill tin with hot water. Cook the condensed milk for 1-1¼ hours, carefully adding more hot water to the tin every 20 or so minutes; ensure water does not boil away to nothing.

The caramel is ready when it is thick and sludgy, darker than café au lait in colour (almost like a dark peanut butter), and just starting to catch and darken around the edges of the dish; do not let it burn. Cool for 15 minutes, then beat until smooth, adding a little water to bring it to a pouring consistency.

Slice bananas and assemble desserts with scoops of ice-cream, sliced bananas and dollops of dulce de leche. Top with toasted coconut and serve immediately.