The apricot jam in a small pan form and heat. Then strain through a fine sieve into a suitable bowl. Squeeze the juice of the lemon, add to the apricot jam form. Perfume with orange liqueur to taste.
Remove the bananas from the peel, cut them diagonally into slices and arrange them decoratively on plates. Brush the bananas with the apricot sauce. Cover the plates with plastic wrap and refrigerate for at least 1 hour.
Boil the coconut milk and sugar (1) in a pan to just under half and cool.
Allow the sugar (2) to melt into light brown caramel. Add the flaked almonds, mix and mold onto a parchment paper. When cool, chop finely with a large kitchen knife or place in a freezer bag and crumble with a rolling pin.
Just before serving, whip the cream until stiff. Mix with the coconut milk reduction and the almond croquant. Spread some evenly over the bananas, and bring the rest to the table separately.
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