Frozen bananas

By Kim Thuy
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Credit: <p>Caitlin Connelly / Your Morning</p>

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.



  • 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


  1. Combine the coconut cream and salt in a shallow bowl.
  2. Place the coconut flakes and crushed peanuts on two separate plates.
  3. Peel the bananas and skewer onto the chopsticks.
  4. Roll each banana in the coconut cream, then in the coconut fakes, and then in the peanuts.
  5. 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.
  6. Freeze at least four hours before serving. 

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