Banana Split with Spiced Strawberries
Banana Split with Spiced Strawberries
4 servings
Ingredients
¼ c unsweetened flaked coconut
1 (14-ounce) can full-fat coconut milk, refrigerated for 24 hours
2 tbsp agave syrup or honey
1 tsp pure vanilla extract
4 firm ripe bananas, peeled and halved lengthwise
½ sm pineapple, peeled, cored and diced
Spiced Strawberries (recipe follows)
¼ c cocoa nibs (optional)
¼ c roasted pistachios, chopped
Spiced Strawberries
1 qt strawberries, halved if small, quartered if large
1 tsp finely grated orange zest
Juice of ½ orange
1 tbsp honey
½ vanilla bean, split lengthwise, seeds scraped
2 cardamom pods, lightly crushed
1 star anise
2 cinnamon sticks
Directions
Preheat the oven to 325°F.
Spread the coconut on a rimmed baking sheet and toast, turning once, until lightly golden brown and crispy, about 10 minutes. Set aside to cool.
Ten minutes before you are ready to whip the coconut cream, put the mixing bowl and whisk attachment in the freezer to chill.
Remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the lid of the can and carefully, using a spoon, scoop the thick layer of coconut cream from the top and transfer it to the chilled mixing bowl. (Reserve the coconut water that has settled to the bottom of the can for another use.)
Whip the cream on medium speed until light and fluffy. Add the agave syrup and vanilla and continue to whip until incorporated. Fold in half of the toasted coconut, cover, and chill until ready to serve.
To serve, put 2 banana halves and some pineapple on a plate. Top with a dollop of the coconut whipped cream, drizzle with the strawberries, and garnish with cocoa nibs, if using, pistachios, and the remaining toasted coconut.
Spiced Strawberries
In a medium bowl, combine the strawberries, orange zest and juice, and honey and let sit for 5 minutes. Coarsely smash the berries (leaving some texture) and add the vanilla bean and seeds, cardamom pods, star anise, and cinnamon stick. Cover and let macerate in the refrigerator, mixing a few times, for at least 4 hours and up to 24 hours. Discard the vanilla bean pod and spices before serving.