Directions

1. Preheat the oven to 150°C (300°F).
2. In a heavy bottomed saucepan, heat the butter and brown sugar on medium until the sugar begins melting around the edges. Cook 3 minutes, stirring with a wooden spoon, until the sugar has melted and caramelized. Remove from the heat and slowly and carefully add the 35% cream, followed by the orange juice and vanilla extract.
3. Return the caramel to the stove and cook over medium heat for 7 minutes, stirring occasionally, until the sauce has reduced by 1/3 and is thickened. Remove from the heat and stir in the banana slices. Cool to room temperature.*
4. While the sauce is cooling, place the coconut on a parchment or foil-lined baking sheet and toast in the preheated oven for 15 minutes, stirring once or twice, until golden. Set aside.
5. To assemble the dessert, spoon most of the bananas into the bottom of 4 medium sized glasses, leaving some sauce and a few banana slices for the topping. Divide the cottage cheese between the glasses and top with the remaining bananas and sauce. Finish each serving with a generous sprinkling of toasted coconut.
6. * At this point the banana-caramel mixture may be refrigerated, covered, for up to 3 days. Make sure to warm before using.