3 or 4 coconas (lulos)
1 cup water
4 to 6 bananas
1 cup wheatgerm or bran
honey to taste
toasted sunflower seeds, toasted muesli or freshly-grated coconut (optional)

Slice lulos or coconas into ½" wedges. Add to a cup of water in a saucepan and stew for 10 minutes until soft.

Mash bananas and add to lulos.

Add ½ to 1 cup of wheatgerm or bran (till thick) with a little honey to taste and cook a further 5 minutes.

Sprinkle with toasted sunflower seeds, toasted muesli or freshly grated coconut or orange juice.

Serve hot or cold with yoghurt, cream or egg custard. Also good with lightly-cooked jakfruit in season.

When picking a crop of lulos or coconas, leave the stem and calix attached for longer keeping quality.

Lauren Gartrell

DATE: May 1981

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