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 Vanilla Bean, 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 dairy, vegan friendly, totally plant based and only wholesome whole food ingredients, the best part is that COYO dairy free ice cream contains your recommended daily dose of probiotics aswell, so you can scoop your way to wellness one mouthful at a time! Enjoy.
INGREDIENTS
FOR THE BANANAS
1 Medium Banana Cut in Half Length Ways
4 Tbs Coconut Sugar
COYO Vanilla Bean Dairy Free 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 Vanilla Bean COYO Coconut Milk Ice Cream. Drizzle with coconut caramel sauce and sprinkle with the almonds and coconut chips to serve.