Baby Banana Baklava Coconut Chocolate Ice Cream Recipe

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Servings: 4


Cost per serving $3.75 view details
  • 6 x baby banana
  • 4 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. water
  • 1 Tbsp. grnd cinnamon
  • 1/2 pkt shredded phyllo
  • 1 c. unsalted butter, melted
  • 1/3 c. honey icing sugar, for garnish lemon, balm, thinly, sliced Coconut Chocolate Ice Cream
  • 1 c. 35% heavy cream
  • 1 c. lowfat milk
  • 500 gm coconut, puree
  • 9 x egg yolk
  • 1 c. granulated sugar
  • 1 c. dark chocolate, cut into small pcs


  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a small bowl mix lemon juice, water & cinnamon into a thin paste. Peel bananas & coat well with cinnamon mix.
  3. On a clean working surface, thinly spread phyllo into a 24 x 6" rectangle. Mix together hot melted butter & honey. Drizzle over shredded phyllo & dust with icing sugar. Place bananas along bottom of phyllo & cut phyllo into strips which are 1/2 inch wider than each banana. Tightly roll each banana in phyllo. Place on a parchment lined baking sheet. Drizzle more butter mix on top of each banana & bake in oven for 8 - 10 min. Turn bananas over & continue to bake for another 8 - 10 min or possibly till dark golden. Remove from oven and trim off the rough ends.
  4. To serve::Dust bananas with icing sugar. In the centre of each plate place a banana. To the side place a scoop of coconut chocolate ice cream and serve immediately.
  5. Coconut Chocolate Ice Cream:In a saucepan over medium heat bring cream, lowfat milk, & coconut puree to a boil. Remove from heat & allow to sit for 5 min.
  6. In a mixing bowl whisk egg yolks with sugar till they reach a light ribbon stage. Temper the egg mix by whisking in a small amount of hot coconut mix; slowly add in the rest while whisking constantly.
  7. Strain through a fine mesh strainer into a saucepan & return to heat, stirring constantly with a wooden spoon. Cook till mix coats the back of the spoon. Don't boil or possibly overcook as it will curdle.
  8. Remove from heat & place pan over a bowl of ice. Whisk constantly till ice cream mix cools to room temperature. Chill for 1 - 2 hrs.
  9. Over a double boiler or possibly in the microwave heat dark chocolate & keep hot.
  10. Freeze coconut mix in an ice cream maker according to a manufacturer's instructions. Add in melted chocolate to ice cream when it looks to be almost frzn (3/4 doneness). Slowly pour in a steady drizzle. Freeze ice cream till ready to use.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 458g
Recipe makes 4 servings
Calories 1400  
Calories from Fat 863 62%
Total Fat 98.73g 123%
Saturated Fat 67.15g 269%
Trans Fat 0.07g  
Cholesterol 170mg 57%
Sodium 84mg 4%
Potassium 1131mg 32%
Total Carbs 129.63g 35%
Dietary Fiber 14.2g 47%
Sugars 98.8g 66%
Protein 9.87g 16%
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