Banana Coconut Cream Bites
Banana Coconut Cream Bites might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 15. One serving contains 116 calories, 2g of protein, and 8g of fat. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Plenty of people made this recipe, and 1424 would say it hit the spot. This recipe from Oh Sweet Basil requires banana, bittersweet chocolate chips, chocolate eggs, and confectioners' sugar. With a spoonacular score of 14%, this dish is rather bad. Try Coconut Banana Bites, Chocolate Coconut Butter Banana Bites, and Frozen Chocolate Coconut Banana Bites for similar recipes.
Servings: 15
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 medium banana
3/4 cup bittersweet chocolate chips
chocolate eggs, for garnish
1 teaspoon confectioners' sugar
1/2 cup heavy cream
15 mini phyllo shells
1/2 cup shredded sweetened coconut
Equipment:
frying pan
bowl
pot
hand mixer
Cooking instruction summary:
Place the shredded coconut in a small skillet. Cook over medium heat, stirring frequently, until the flakes are golden brown. Melt the chocolate in a heatproof bowl set over a pot of simmering water. Dip the tops of each phyllo shell into the melted chocolate. Place the dipped phyllo shells in the fridge to cool completely. In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Dice banana into small pieces.To assemble, divide banana evenly among dipped shells, top each with a small spoonful of whipped cream. Divide toasted coconut evenly among shells and garnish with chocolate egg, or extra chocolate drizzle as desired. Serve immediately.
Step by step:
1. Place the shredded coconut in a small skillet. Cook over medium heat, stirring frequently, until the flakes are golden brown. Melt the chocolate in a heatproof bowl set over a pot of simmering water. Dip the tops of each phyllo shell into the melted chocolate.
2. Place the dipped phyllo shells in the fridge to cool completely. In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Dice banana into small pieces.To assemble, divide banana evenly among dipped shells, top each with a small spoonful of whipped cream. Divide toasted coconut evenly among shells and garnish with chocolate egg, or extra chocolate drizzle as desired.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
