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Caribbean Chocolate Bananas
Description:
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 Ingredients: 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 Directions: 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 Comments: 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 Guacamole Easy Hollandaise Sauce Apricot-ginger Sauce Wisconsin Beer Cheese Soup | |
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