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Frozen bananas
Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothersby Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
SERVES
8
Ingredients
- 1 can coconut cream
- Pinch of salt
- 1 cup sweetened coconut flakes
- 1 cup crushed peanuts
- 8 ripe mini bananas
- 8 Chinese chopsticks
- 8 squares plastic wrap
Directions
- Combine the coconut cream and salt in a shallow bowl.
- Place the coconut flakes and crushed peanuts on two separate plates.
- Peel the bananas and skewer onto the chopsticks.
- Roll each banana in the coconut cream, then in the coconut fakes, and then in the peanuts.
- Set each coated banana over a square of plastic wrap as you go, wrapping them tightly and gently pressing so the garnishes stick to the banana.
- Freeze at least four hours before serving.
