Banana Coconut treat

Peel the bananas and slice them into rounds approximately ¼ inch thick. Set aside.

Cut the orange in half and juice it into a small bowl, then strain to remove seeds and pulp.

Toast the coconut in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden, about 3-4 minutes. Transfer to a plate to cool.

Arrange the banana slices on a serving platter or in individual bowls, layering them with the toasted coconut.

Drizzle the fresh orange juice evenly over the bananas and coconut, tossing gently to coat all pieces.

Serve immediately at room temperature or chilled, allowing the flavors to meld together.