Caramelised Banana Split with Coconut Ice Cream
A healthy take on a classic banana split made with COYO’s vanilla bean dairy free ice cream. No refined sugar, no dairy and only wholesome ingredients. It even contains your recommended daily dose of probiotics, it’s a guilt-free indulgence.
Recipe by COYO.
serves: 1 | difficulty: easy peasy
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:
- Preheat oven to 180°C.
- 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.
- 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.
- 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.
