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Caribbean Chocolate Bananas
Excellent snack satisfaction for all ages!
Drizzle the warm sauce over angel food cake or dessert crepes filled with ice cream.
Pour into ice cube trays, bury a whole roasted almond or hazelnut in each compartment and freeze.
Dip strawberries in sauce
4 ripe bananas
8 popsicle sticks
1/2 cup toasted chopped nuts
1 cup (2 sticks) butter
1 can (15 ounces) coconut cream
2 bags (12 ounces each) semisweet chocolate chips
Peel bananas and cut in half horizontally.
Insert a popsicle stick into each half, place in a sealed storage container and freeze.
Melt butter in a medium saucepan over low heat.
Add coconut cream, chocolate chips and stir continuously until chocolate is melted.
Remove from heat and allow to cool for ten minutes.
Pour chocolate mixture into a small bowl and dip frozen bananas, one at a time.
Roll dipped bananas in nuts and serve immediately or freeze until ready to serve.
Yield: 8 half-bananas
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Gingered Pineapple Salsa With Toasted Coconut
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