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Living in the tropics, my ultimate banana split is a feast of exotic fruit delights. With a serious dairy allergy, I grew up avoiding ice cream. It was not until a few years ago when I began to experiment with vegan foods that I discovered you could create an amazing ice cream using full fat coconut milk.
The inspiration for my ultimate banana split comes from a little driftwood plaque that hangs over the threshold of a beach-side restraunt on Amelia Island, Florida. It simply says...Paradise Found.
When poet John Milton wrote his epic Paradise Lost, he obviously had not tasted this!
Paradise Found Banana Split
The boats are hollowed out pineapple which stand on a "beach" of sparkling white sugar/sand. Pull up a chair, plop down under your unbrella and enjoy the most decadant ALL VEGAN banana split you can imagine!
Each pineapple boat holds two generous scoops of Coconut Macadamia Nut Chip Ice Cream. The ingredients are few and the technique is simple.
- 2 cans organic full fat coconut milk ( my favorite brand is Thai Kitchen)
- 1 cup raw coconut tree sugar (made from dehydrated coconut tree sap and not super easy to find so feel free to sub regular unbleached sugar)
- 1 teaspoon vanilla extract
- pinch of kosher salt
- Place the coconut milk in a heatproof glass bowl and microwave until warm enough to dissolve the sugar. Add remaining ingredients, stir and chill overnight.
- Pour mixture into container of ice cream freezer and freeze per manufacturers directions. Scoop finished ice cream out into a plastic container. Stir in:
- 1 1/2 cups tropical source vegan chocolate chips (minis or chop the large ones)
- 1 cup coarsely chopped salted macadamia nuts
- 1 cup organic, dessicated unsweetened coconut flakes
Makes approximately 6 large scoops.
Next, I placed 1 cup of fresh mango in my blender with 1/4 cup raw coconut tree syrup. Again...not easy to find so you may sub honey or agave. Puree to a smooth sauce.
Make or buy pineapple ice cream topping. I bought ready made and then chopped some of the pineapple I hollowed out to make the boats to add to the topping. It cuts the sweetness and gives it a fresher taste.
To make your Vegan Whipped Cream:
- 1 can Full fat unsweetened organic coconut milk
- 2 tablespoons powdered sugar
- Place the can of coconut milk in the refrigerator overnight or for at least 4 hours. When ready to make the cream, move can to freezer for 15 minutes. Open and use a spoon to scrape off the heavy coconut cream that conjeals at the top of the can. Do not use any of the watery liquid from the bottom. Save this for another use or discard.
- Place the cream in a chilled metal bowl and beat with chilled electric beaters. Add the powdered sugar and beat until mixture forms a stiff cream. If it is too thick, you may add a tablespoon of the water from the bottom of the coconut can.
- Position a pastry tip in the corner of a zippered bag and scoop the whipped coconut cream into bag. Store in fridge until ready to assemble your banana splits.
- Chop extra salted macadamias for the top
- Pare and slice fresh kiwi for garnish.
Halve bananas lengthwise and place on top of pineapple boats. Top eac with two scoops of Vegan Coconut Macadamia Nut Chip Ice Cream. Add pineapple sauce, mango puree and extra flaked coconut. Position kiwi slices between scoops. Pipe whipped coconut cream into lovely mounds atop the ice cream. Drizzle with more mango puree, pinapple sauce. Top all with chopped macadamia nuts. Dive in...and prepare to be amazed!
*Vegan, Gluten-Free, Wheat-Free, Soy-Free and Insanely delicious!