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See 5 recipes Download free cookbookToasted Coconut Banana Split with Pineapple Sauce
Coconut Banana Split
A bright banana split layered with vanilla, chocolate, and strawberry ice cream, warm pineapple-lime sauce, softly whipped cream, toasted coconut, and cherries.
Prep Time:20 minCook Time:10 minTotal Time:30 minServings:4Difficulty:Easy
This banana split keeps the familiar ice-cream-parlor format but swaps heavy chocolate sauce for a sunny pineapple topping sharpened with fresh lime. The warm fruit sauce begins to soften the ice cream at the edges while the center of each scoop stays cold and firm.
Toasted coconut brings the crunch usually supplied by chopped nuts. Watch it closely in the skillet: the flakes can move from pale to deeply browned in seconds, and removing them from the hot pan stops the cooking immediately.
Set out the chilled serving dishes and all toppings before scooping. Once the bananas are cut and the ice cream is plated, quick assembly keeps the presentation tidy and gives everyone a balance of fruit, cream, and crunch.
The pineapple sauce can be made a day ahead and reheated gently. Let very hot sauce cool for a few minutes before spooning it over the dessert so it stays glossy without melting the scoops too quickly.
Nutrition (per serving)
Calories:670 kcal
Protein:8 g
Carbs:98 g
Fat:29 g
Directions
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1
Toast the coconut flakes in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until patchy golden brown and fragrant. Transfer them to a plate immediately.
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2
Combine the pineapple, brown sugar, lime juice, lime zest, and salt in the same skillet. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the liquid looks syrupy but the fruit remains juicy. Let the sauce cool for 5 minutes.
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3
Whip the cold cream, powdered sugar, and vanilla in a chilled bowl until soft peaks hold their shape. Keep the whipped cream cold while you prepare the fruit.
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4
Peel each banana and split it lengthwise. Arrange two banana halves, cut sides facing inward, in each of four chilled shallow dishes.
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5
Nestle one scoop each of vanilla, chocolate, and strawberry ice cream between the banana halves. Spoon the warm pineapple-lime sauce across the scoops without covering them completely.
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6
Finish each split with whipped cream, toasted coconut, and a cherry. Serve immediately while the coconut is crisp and the ice cream is firm.
Ingredients
- Unsweetened Coconut Flakes:1/2 cup
- Crushed Pineapple in Juice:1 cup
- Light Brown Sugar:2 tbsp
- Fresh Lime Juice:1 tbsp
- Finely Grated Lime Zest:1 tsp
- Fine Sea Salt:1/8 tsp
- Cold Heavy Cream:3/4 cup
- Powdered Sugar:1 tbsp
- Vanilla Extract:1/2 tsp
- Ripe Bananas:4
- Vanilla Ice Cream:4 scoops
- Chocolate Ice Cream:4 scoops
- Strawberry Ice Cream:4 scoops
- Maraschino Cherries:4
Tips & Notes
- Chill the serving dishes for 15 minutes so the scoops melt more slowly.
- Drain off only excess pineapple juice; a little liquid helps the sauce turn glossy.
- For neat scoops, dip the ice-cream scoop in warm water and wipe it dry between flavors.
