• Wash the green bananas to remove any debris.
• Rub your hands with olive oil or use gloves to prevent staining
• Cut the tips of each banana and make an incision length ways with a paring knife. Hold the green banana in one hand and use your thumbs to push the skin back so it is removed and then discard.
• Slice the banana into large discs and put in the blender with the water and puree.
• Once pureed, pour the liquidised formula into a large sauce and bring to boil then reduce to medium heat while stirring.
• Stir in the coconut milk with the spices, pink salt and vanilla.
• Finally pour the desired amount of condensed coconut milk and reduce to a low simmer and stir to avoid any lumps for a further 5 minutes.
• Serve accordingly.

Box Grater Version

• Bring 3 cups of water to a boil  in a medium saucepan (add the cinnamon sticks now if you are using them).
• Peel each green banana (remember to rub your hands with olive oil or put gloves on first) (you may place them in a bowl of salted water after peeling to stop them from turning brown).
• Use the side of a grater with the small sized holes to grate each banana.
• Add the banana mix to the boiling water and stir immediately until fully combined.
• Allow the banana mix to cook for 5 minutes while stirring on medium heat.
• Stir in the coconut milk, cover with a lid and simmer for 10 minutes.
• Stir in the coconut condensed milk, nutmeg, vanilla and pink salt.