Best 2 Banana Coconut Rolls Recipes
In the realm of delectable treats, few confections can rival the allure of banana coconut rolls, a symphony of flavors that tantalizes the taste buds and transports one to a tropical paradise. Envision delicate layers of soft, fluffy cake enveloping a luscious filling of caramelized bananas, all enveloped in a blanket of velvety coconut frosting. These delightful morsels are a testament to the culinary arts, a perfect balance of textures and flavors that will leave you craving more.
Here are our top 2 tried and tested recipes!
BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE
Categories Chocolate Dessert Fry Cocktail Party Lunar New Year Banana Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For ganache:
- Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.
- For spring rolls:
- Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
- Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.
- Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.
BANANA COCONUT ROLLS
Recipe is taken from my Favorite Recipes Of Home Economic Teachers cookbook. An easy appetizer skewer for parties and holidays.
Provided by DailyInspiration
Categories Fruit
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix sour cream with lemon juice and honey. Coat banana cubes with sour cream mixture; roll bananas in toasted coconut. Serve on toothpicks or bamboo skewers.
Tips:
- For the best flavor, use ripe bananas that are nearly overripe.
- Make sure to use full-fat coconut milk for a richer flavor and texture.
- Be careful not to overmix the batter, as this can make the rolls tough.
- If you are having trouble rolling the dough, place it in the refrigerator for 30 minutes to firm it up.
- You can also use a rolling pin to roll out the dough instead of using your hands.
- Be sure to grease the baking dish well to prevent the rolls from sticking.
- Bake the rolls until they are golden brown and a toothpick inserted into the center comes out clean.
- Serve the rolls warm or at room temperature with your favorite toppings, such as butter, honey, or cream cheese frosting.
Conclusion:
Banana Coconut Rolls are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients that you probably already have on hand, and they can be ready in under an hour. The rolls are soft and fluffy, with a sweet and slightly tropical flavor. They are also very versatile, and can be served plain or with your favorite toppings. So next time you are looking for a quick and easy dessert, give Banana Coconut Rolls a try.
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