The summer dessert recipe that’s been making the rounds in our blog this summer has a tropical twist.
Here’s a look at how to make Tropical Coconut Coconut Dipped Coconut Milk Desserts from Tropical Cocoa Creamy Coconut Cream and Coconut Chocolate Cream!1.1 lb.
Coconut milk1/2 cup sugar1 cup coconut flakes1/4 cup coconut sugar1 teaspoon vanilla extract1 teaspoon cinnamon1 teaspoon almond extract2 teaspoons coconut cream1/8 teaspoon salt3/4 teaspoon baking powder1/16 teaspoon baking soda1/3 cup coconut milk, room temperature1 cup ice2 large ripe bananas, mashed1 cup chopped almonds1/5 cup unsweetened shredded coconut2 tablespoons coconut oil1 teaspoon coconut sugarSalt and pepper to taste3.1.
Preheat oven to 350 degreesF.
Mix together coconut milk and sugar.
Place 1 cup of the coconut milk in the bottom of an 8 inch springform pan and stir in the remaining 1 cup sugar.
Bring to a boil and simmer for about 5 minutes.
Remove from heat and add vanilla extract and cinnamon.
Stir in coconut cream and coconut sugar.
Let cool slightly.
Remove the banana and mix with the almond extract and coconut oil.
Whisk together.
Place bananas in a food processor and blend until smooth.
Add coconut milk mixture to blender and blend on high until smooth and creamy.
Pour into prepared 8 inch cake pans.
Sprinkle with chopped almonds and coconut cream.
Top with chopped bananas and sliced almonds.
Bake for 30-35 minutes or until golden brown.
Serve with whipped coconut cream, or drizzle with coconut sugar, chocolate chips or whipped cream.
