Banana Caramel Dessert

Ingredients for 4 servings:

• 200 ml coconut cream (Coconut Cream Cuisine)
• 50 g coconut blossom sugar
• 1 pinch of salt
• 30 g desiccated coconut
• 2 pitted dates (Medjool dates)
• 1 tsp coconut oil
• 30 g pecans
• 125 ml coconut cream
• 20 g chocolate, vegan, according to taste
• 2 banana(s), sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 28 minutes

vegan

For the caramel: Place the coconut cream and coconut blossom sugar in a saucepan and bring to a boil. Cook over medium heat, stirring frequently, for 6-8 minutes until thickened. Stir in the salt. Let the caramel cool and then refrigerate for at least 2 hours. For the topping: Blend the desiccated coconut, pecans, dates, and coconut oil in a food processor until smooth. Divide the mixture between four glasses and refrigerate to set. For the topping: Blend the coconut cream with a mixer until creamy. Slice the bananas. Serve the cream with the bananas and caramel. Decorate the dessert with a dollop of coconut cream and chocolate. The caramel will keep in the refrigerator for about 1 week.