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  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
150 grams almonds
1 tsp. chia seeds
1 tsp. cocoa powder
1 tsp. honey
2  bananas
200 grams coconut flesh
1  honey
200 ml coconut milk
150 ml water
250 grams sugar
200 ml cream
50 grams butter
  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
150 grams almonds
1 tsp. chia seeds
1 tsp. cocoa powder
1 tsp. honey
2  bananas
200 grams coconut flesh
1  honey
200 ml coconut milk
150 ml water
250 grams sugar
200 ml cream
50 grams butter
  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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