Caramelize sugar with 2 tbsp. water in a saucepan. Add the cashews to the caramel form, mix and turn down the temperature a little bit so that the sugar does not burn. Extinguish with the coconut milk (1-2 tbsp still in the can). When the caramel is thick, spread it very thinly on a baking sheet lined with parchment paper.
Cut the bananas as small as possible, mix with the remaining coconut water and lime juice. Then shape the mixture into a gratin dish, press lightly until smooth, and chill briefly in the refrigerator.
Finally, cut the caramel into coarse strips, form over the banana tartare and bring everything together to the table.
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