With that out of the way, I assure you this dessert tastes fantastic, partly down to the quality ingredients I used from The Groovy Food Company. We LOVE brands with ethical values like our own and think they deserve a hearty shout out because they supply carefully sourced, natural and largely organic alternatives to supermarket products, boom, winning x 3.
This serves two (with leftover whipped cream you can use for hot chocolates or other delicious desserts).
What you will need:
- 1 banana
- 4 tbsp coconut oil
- 1 400ml can coconut milk (not skimmed)
- 1 tsp xanathan gum
- 1 tbsp peanut butter
- 1/4 cup of almond milk
- 5 tbsp agave syrup
- pinch of salt
- crushed nuts or biscuits to serve
For the whipped cream:
I used a whipped cream dispenser/ siphon for this, they’re well worth the investment if you don’t have one, they look like this:
SCIENCE LESSON: In case you’re wondering how siphons work: They whip by ‘charging’ the dispenser with nitrous oxide canisters. When you ‘charge’ the dispenser with nitrous oxide the gas has nowhere else to go but to force itself in air bubbles through the cream, when you release the valve the gas expands even further creating large air bubbles and… whipped cream; or in our case, coconut cream. Using liquids with a high fat content helps to hold the air bubbles- which is why we use extra coconut oil and don’t use skimmed coconut milk. Why nitrous oxide? Because it’s the cheapest non-toxic, odorless and tasteless gas you can get.
If you don’t happen to own a siphon then don’t despair! If you chill a can of coconut milk in the fridge overnight you can skim the cream off the top of the can and beat it the same as you would normal cream.
If you’re using a siphon then its best to have mixed the ingredients then chill for 3 + hours in the fridge to make sure the whipped cream stays super stiff. Chilled liquids more easily absorb gases at high pressure, which is why it’s good to use cold cream and keep the whole unit in the fridge.
Gently heat on the stove:
- 1 400ml can of coconut milk (not skimmed)
- 3 tbsp of coconut oil
- 3 tbsp agave syrup/ nectar
- 1 pinch of salt
When the ingredients are combined mix a little of the liquid with 1 tsp of xanathan gum, do this little by little as it tends to stick together so if you heap it into your liquid it will just form a jelly ball. The xanathan gum works like gelatine, helping to stiffen the whipped cream into a marshmallow like consistency… trust me, its delish.
Once mixed put into the siphon, give it a shake and leave it in the fridge, shake it every 30 mins for the first couple of hours just to be sure the oil is not separating.
I charged my canister twice to make sure it was super airy.
Thats the hard part done.
For the Peanut Butter drizzle:
- 1 tbsp peanut butter (I use WholeEarth as they use only sustainable palm oil)
- 1/4 cup of almond milk
- 1 tbsp agave nectar
Gently warm the ingredients in a pan until they form a nice paste/ drizzle. If you want a thinner/ thicker drizzle you can add a little more almond milk.
For the fried banana:
Its as simple as it sounds: peel and slice a banana lengthways, heat 1 tsp of coconut oil and fry on a med to high heat until golden brown.
All thats left to do now is assemble the components however you like, you could even make a smiley face! 🙂
Not essential but I used some crushed pistachios for crunch; you could equally use some crumbled biscuits or any other nuts just to get a bit of texture in there.