Chef notes
Layers of dark chocolate, fresh bananas and tropical coconut come together for an easy and delicious dessert that's good for you and great tasting.
Technique tip: Chill a can of full-fat coconut milk for a couple hours. Remove the top of the can. The coconut cream will have risen to the top and formed a solid layer. Use a spoon to scoop out the solid cream. If coconut cream is very firm, let stand at room temperature for 10- 15 minutes to soften slightly.
Ingredients
- 1/2 cup coconut cream
- 2 medium bananas, peeled and sliced
- 1/2 cup toasted chopped macadamia nuts
- 1/4 cup unsweetened large coconut flakes, lightly toasted
- 2 ounces dark chocolate, melted and cooled slightly
Preparation
In a medium chilled bowl, beat coconut cream with an electric mixer on high speed until cream is light and fluffy.
In four parfait glasses (or four 8-ounce glasses with straight sides), layer in the banana slices. Spoon the whipped coconut cream on top. Top with the nuts and coconut. Drizzle in the chocolate. Keep repeating the layers in each glass.
Serve immediately.
