Frozen Rum Bananas with Chocolate and Coconut Glaze
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
This adult dessert is reminiscent of a popsicle, but instead of ice cream, the chocolate coating features frozen bananas soaked in rum. Thanks to the coconut oil added to the chocolate, the coating hardens almost immediately upon contact with the frozen bananas. So work quickly, sprinkling them with coconut flakes before the chocolate sets.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 bananas
- Dark rum, such as Myers
- 0.5 cup sweet coconut flakes
- A large pinch of sea salt flakes
- 200 g dark chocolate
- 3 tbsp. l. coconut oil
- Special equipment: ice cream sticks
We recommend
Recipes with similar ingredients: bananas, coconut oil, coconut flakes, sea salt flakes, dark chocolate, rum
Cooking the dish according to the recipe:
- Peel the bananas and cut them in half. Insert a wooden skewer into each half. Place in a shallow saucepan and fill halfway with rum. Let sit for 10 minutes, turning the bananas once. Place on a baking sheet and place in the freezer. Freeze until completely firm, at least 1 hour.
- While the bananas are freezing, prepare the chocolate and coconut. Toast the coconut in the microwave in 30-second intervals, stirring occasionally, until evenly golden, about 2 minutes 30 seconds. Stir in the flaky sea salt.
- Combine the chocolate and coconut oil and microwave until melted, about 1 minute. Stir the chocolate and oil together.
- Line a baking sheet with parchment paper. Remove the bananas from the freezer and pat dry with paper towels if they are damp. Working quickly, dip each banana in the chocolate, then sprinkle with coconut and salt and let the glaze set for a few minutes. Serve immediately.
Categories:
Recipe collections
Similar recipes
