Caribbean Chocolate Bananas

Excellent snack satisfaction for all ages!
Drizzle the warm sauce over angel food cake or dessert crepes filled with ice cream.
Pour into ice cube trays, bury a whole roasted almond or hazelnut in each compartment and freeze.
Dip strawberries in sauce

4 ripe bananas
8 popsicle sticks
1/2 cup toasted chopped nuts
(To toast
1 cup (2 sticks) butter
1 can (15 ounces) coconut cream
2 bags (12 ounces each) semisweet chocolate chips

Peel bananas and cut in half horizontally.
Insert a popsicle stick into each half, place in a sealed storage container and freeze.
Melt butter in a medium saucepan over low heat.
Add coconut cream, chocolate chips and stir continuously until chocolate is melted.
Remove from heat and allow to cool for ten minutes.
Pour chocolate mixture into a small bowl and dip frozen bananas, one at a time.
Roll dipped bananas in nuts and serve immediately or freeze until ready to serve.

Recipe Summary:
Yield: 8 half-bananas

Other recipes by White Rose Inns:
Fruit Stuffed Brie Wheel
Vegan Tofu Scramble
Shrimp Egg Foo Yum
Mediterranean Omelet
Tazmanian Toffee Crunch (Chocolate Almond Brittle)
Mocha Pecan Pie
Gingered Pineapple Salsa With Toasted Coconut
Fruit Vinaigrette
Thai Peanut Sauce
Mint Couscous
Chickpea Stew With Spinach And Tomatoes
Eggs Monterey
Easy Hollandaise Sauce
Apricot-ginger Sauce
Wisconsin Beer Cheese Soup

Recipe Provided By:
White Rose Inns
Wisconsin Dells, WI

Wisconsin Dells Bed and Breakfast Inns