Crispy Banana and Coconut ParcelsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 180°C (350°F)
Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:168.2 kcal
Proteins:4.3 g
Fats:8.8 g
Carbohydrate:20.3 g
Fibers:2.1 g
Sugar:11.9 g
Cholesterol:21.4 mg
Sodium:102.7 mg
Calcium:101.2 mg
Energy:450 kcal
Proteins:11.4 g
Fats:23.5 g
Carbohydrate:54.3 g
Fibers:5.5 g
Sugar:31.9 g
Cholesterol:57.2 mg
Sodium:274.7 mg
Calcium:270.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
sheets of brick pastry
4
bananas
60
ml
coconut milk
30
ml
powdered almond or coconut
30
ml
powdered sugar
40
g
butter
*Material
16
small wooden picks
METHOD
- Cut the bananas into pieces; mash them coarsely with a fork.
- Add the coconut milk, sugar and almond or coconut powder. Combine thoroughly.
- Preheat the oven to 180°C (350 F).
- Melt the butter over low heat without letting it brown. Clarify the butter, pouring it through a small strainer and leaving behind the milky residue.
- Place the sheets of brick pastry flat on a work surface; brush with melted butter.
- Place 1/8 of the mixture on the edge of one sheet and roll it up gently.
- Pinch the ends, giving them a half twist and close up each side with a toothpick.
- Place the parcels on a parchment-lined baking sheet; bake for 15 minutes.
- Remove from the oven; carefully remove the picks; serve warm on their own or with thinly sliced mango.
Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including coconut milk.
