Recipe

Caramelised Banana Split with COYO Coconut Ice Cream

Dairy Free . Refined Sugar Free . Vegan

COYO RECIPE
SIMPLY VANILLA COCONUT MILK ICE CREAM
5 MINUTE DESSERT

I can't even begin to tell you how these tasted! The sweet mellow creaminess of bananas tossed in coconut sugar and nut butter, all caramelised together to create one seriously dreamy mouthful. Then layered with crunchy candied almonds and finished with two giant scoops of our COYO Simply Vanilla, dairy free coconut milk ice cream, lashed with home made coconut caramel sauce. They were so simple to make, yet so satisfying, and such a heathy version of a Banana Split. No refined sugar, no dairy and only wholesome whole food ingredients.

INGREDIENTS

FOR THE BANANAS

1 Medium Banana Cut in Half Length Ways

4 Tbs Coconut Sugar

COYO Simply Vanilla Coconut Milk Ice Cream

Coconut Oil or Vegan Butter

Coconut Caramel Sauce To Serve

FOR THE COCONUT CANDIED ALMONDS & COCONUT CHIPS

1 Cup Flaked Almonds

½ Cup Coconut Chips

2 Tbs Water

2 Tbs Coconut Sugar

METHOD

1. Preheat oven to 180°C.

2. To make the coconut sugar almonds and coconut chips, place the almonds, coconut, sugar and water in a bowl and toss to coat. Place on a lined baking tray and bake for 12–14 minutes or until golden brown. Allow to cool, break into small pieces and set aside.

3. Slice the Banana in half length ways and sprinkle with coconut sugar. Melt oil or butter in a pan over medium heat and add bananas face down. Cook for 5-8 minutes on one side or until golden.

4. Place the bananas on a plate and top with scoops of Simply Vanilla COYO Coconut Milk Ice Cream. Drizzle with coconut caramel sauce and sprinkle with the almonds and coconut chips to serve.

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