Carob Coconut Banana Split
The all-American classic gets a fabulous tropical makeover with Carob inplace of chocolate!
2 cups carob chips
2 tablespoons soy butter
¼ cup canned sweetened cream of coconut (such as Coco Lopez) (optional)
2 tablespoons rum extract
2 teaspoons curry powder
1 teaspoon finely grated lime peel
4 bananas, peeled, halved lengthwise
Vanilla soy ice cream or (soy homemade)
1 cup 1/3 – to ½ inch cubes peeled cored pineapple
coconut flakes, toasted
Stir carob chips and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
Arrange 2 banana halves in long shallow dish. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whip cream if desired, and toasted coconut.
Hi there,
ReplyDeleteI've found your blog looking for carob recipes. I recently picked up a bag of carob flakes and have been wondering what to do with them. Your blog does have a number of suggestions that do appeal to me.
There are so many recipes you can make with carob chips I call then!! ..never seen flakes!! ..but i'm sure you can use them the same way as you would your chocolates!! ..I love making my hot mint cake with all that carob icing over it!! ..use carob powder to take the place of coco powder!
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