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Banana – nougat – coconut – cream

updated

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Ingredients for 1 servings:

  • 500 g banana(s)
  • 250 ml coconut milk, unsweetened
  • 1 bar of chocolate (butter nougat chocolate) or
  • 100 g nougat
  • 120 g desiccated coconut
  • 5 tbsp cocoa powder, instant
  • 400 g gelling sugar, 2:1

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Toast the desiccated coconut in a non-stick pot or pan without adding any fat until light brown. Puree the bananas, mix with the coconut milk, desiccated coconut, chocolate or nougat, gelling sugar, and cocoa powder. Bring the mixture to a boil, simmer for 3 minutes, then immediately pour into twist-off jars while still hot, seal, and turn upside down. After about 30 minutes, set aside to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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