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  2. Recipes
  3. Coconut banoffee with chia seeds

Coconut banoffee with chia seeds

Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

100 grams pecans, for the crumble base
150 grams almonds, peeled, for the crumble base
1 tsp. chia seeds, for the crumble base
1 tsp. cocoa powder, for the crumble base
1 tsp. honey, for the crumble base
2  bananas, ripe, for the cream
200 grams coconut flesh, fresh, for the cream
1  honey, for the cream
200 ml coconut milk, for the cream
150 ml water, for the toffee sauce
250 grams sugar, for the toffee sauce
200 ml cream, for the toffee sauce
50 grams butter, for the toffee sauce
  vanilla ice cream


Instructions

STEP 1/5

Blend the pecans, almonds, chia seeds and cocoa powder with Braun’s MultiQuick 9 food processor attachment using the chopping tool until a crumbly mix forms. Then add the honey.

STEP 2/5

For the banana and coconut cream, place the bananas, coconut flesh, coconut milk as well as the honey in the beaker and blend with the hand blender shaft to a thick, smooth purée.

STEP 3/5

For the toffee sauce, bring the water and sugar to the boil in a heavy bottomed pan. Cook (without stirring) until golden brown for 5-6 minutes.

STEP 4/5

Remove from the heat and immediately add the cream and butter. Stir well until smooth.

STEP 5/5

Layer 4 glasses with the crumble base and place a good spoonful of toffee and sliced bananas on top. Divide the banana-coconut cream between the 4 glasses and place another layer of toffee and bananas on top of the cream. Finish with a scoop of vanilla ice cream and sprinkle with chia seeds. Serve immediately.


This recipe was prepared using Braun’s MultiQuick 9 (MQ 9175XLI).
Prepare the recipe also with one of our other models, such as Braun’s MultiQuick 9 (MQ 9187 XLI).
  1. Back to homepage
  2. Recipes
  3. Coconut banoffee with chia seeds

Coconut banoffee with chia seeds

Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


100 grams pecans, for the crumble base
150 grams almonds, peeled, for the crumble base
1 tsp. chia seeds, for the crumble base
1 tsp. cocoa powder, for the crumble base
1 tsp. honey, for the crumble base
2  bananas, ripe, for the cream
200 grams coconut flesh, fresh, for the cream
1  honey, for the cream
200 ml coconut milk, for the cream
150 ml water, for the toffee sauce
250 grams sugar, for the toffee sauce
200 ml cream, for the toffee sauce
50 grams butter, for the toffee sauce
  vanilla ice cream

Instructions

STEP 1/5

Blend the pecans, almonds, chia seeds and cocoa powder with Braun’s MultiQuick 9 food processor attachment using the chopping tool until a crumbly mix forms. Then add the honey.

STEP 2/5

For the banana and coconut cream, place the bananas, coconut flesh, coconut milk as well as the honey in the beaker and blend with the hand blender shaft to a thick, smooth purée.

STEP 3/5

For the toffee sauce, bring the water and sugar to the boil in a heavy bottomed pan. Cook (without stirring) until golden brown for 5-6 minutes.

STEP 4/5

Remove from the heat and immediately add the cream and butter. Stir well until smooth.

STEP 5/5

Layer 4 glasses with the crumble base and place a good spoonful of toffee and sliced bananas on top. Divide the banana-coconut cream between the 4 glasses and place another layer of toffee and bananas on top of the cream. Finish with a scoop of vanilla ice cream and sprinkle with chia seeds. Serve immediately.

Notes

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