Hawaiian Banana Split with Macadamia Coconut Yoghurt
This twist on the classic banana split showcases the beautiful flavours of the tropics with delicious, creamy macadamia nuts.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Macadamia Coconut Yoghurt
- 1 cup toasted macadamia nuts
- 1 cup coconut yoghurt
- 1 tbsp maple syrup
-
- 2 large ripe bananas, halved lengthways
- ½ cup fresh raspberries
- ½ cup toasted macadamia nuts, to serve
-
- Quick Chocolate Sauce
- 1 tbsp cacao powder
- 2 tbsp maple syrup or rice-malt syrup
- 1 tbsp boiling water
- 2 tbsp coconut oil, melted
Method
- In high-speed blender or food processor, put 1 cup of macadamia nuts and process to fine meal. Add coconut yoghurt and maple syrup. Blend until smooth and creamy.
- Line small baking tray with baking paper and pour in macadamia coconut mixture. Freeze for 30 mins to firm it up (so you can form a scoop). If you happen to over-freeze it (so it’s too hard), simply cut into cubes and process again (so you can form a scoop).
- For chocolate sauce, dissolve cacao and sweetener of your choice in boiling water. Add coconut oil and mix to combine.
- When ready to serve, place banana halves in individual serving dishes. Top with a scoop of the Macadamia Coconut Yoghurt, raspberries and macadamia nuts. Drizzle over chocolate sauce and serve.
- Tip: This can also be made with natural or Greek yoghurt.
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