Oh my bananas! 🍌
This TOFFEE-SESAME BANANA ICE CREAM dessert pot is the perfect sweet asian-fusion you’ve been looking for!
It’s easy to make, filled with delicious taste and will wrap you like a sweet cuddle. What’s not to love? 🤷🏻♀️ so get your bananas out and let’s get cooking!
INGREDIENTS:
- 6 large bananas
- 6 tbsp Coconut Sugar
- 2 tbsp Coconut Butter + 1 shallow tsp for frying
- 200ml Coconut Milk (or Cream)
- 2 tbsp toasted sesame seeds
- Vanilla (or coconut 🌝) ice cream of choice
- Coconut Syrup (for drizzling)
- 6 tbsp Coconut Sugar
- 2 tbsp Coconut Butter + 1 shallow tsp for frying
- 200ml Coconut Milk (or Cream)
- 2 tbsp toasted sesame seeds
- Vanilla (or coconut 🌝) ice cream of choice
- Coconut Syrup (for drizzling)
P.s. measurements are for 12 servings! Adjust accordingly.
INSTRUCTIONS:
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Add the coconut butter (for frying) to a large frying pan and as you wait for it to melt cut all six bananas into long 1/4 slices and then place them in the frying pan over low heat.
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Sprinkle 1/3 of the coconut sugar over the bananas and let them sit on the pan for a moment.
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In the meantime, start making the sauce by putting another 1/3 of the coconut sugar, coconut butter and milk into a saucepan and stir over low heat until the sugar has melted. Add the sesame seeds (leave some to sprinkle over the ice cream later!) to the sauce and stir once again.
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Flip the bananas on the frying pan and add the remaining coconut sugar. Let them fry until they’re golden brown on both sides.
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Add a few banana slices, a full tbsp of sauce (best served warm!) and a scoop (or two 😏) of ice cream into a dessert pot, then drizzle with coconut syrup (this is optional, omit it if you don’t have as much of a sweet tooth) and finish by sprinkling with sesame seeds ✨