Best 2 Banana Coconut Rolls Recipes

Indulge in a tropical delight with our irresistible Banana Coconut Rolls! These delectable pastries are a harmonious blend of sweet banana filling enveloped in a tender coconut-infused dough. Each bite offers a symphony of flavors and textures that will tantalize your taste buds. Whether you're seeking a delightful breakfast treat, an afternoon snack, or a sweet ending to your meal, these rolls are guaranteed to hit the spot. Our comprehensive guide provides two irresistible variations: a classic version and a tempting cream cheese-filled option. With step-by-step instructions, helpful tips, and captivating images, we'll guide you through the process of crafting these culinary masterpieces. Embark on this enticing journey and let the aroma of freshly baked banana coconut rolls fill your kitchen.

Here are our top 2 tried and tested recipes!

BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE

Banana and Mango Spring Rolls with Coconut-Chocolate Ganache image

Categories Chocolate Dessert Fry Cocktail Party Lunar New Year Banana Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

Ganache
1 (14-ounce) can unsweetened coconut milk
1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar
1 1/2 teaspoons ground ginger
8 ounces semisweet chocolate, chopped
Spring rolls
8 (8-inch) square frozen spring roll pastry wrappers, thawed
4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips
1 egg, beaten to blend
Vegetable oil (preferably grapeseed oil; for frying)
Fresh mint sprigs

Steps:

For ganache:
Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.
For spring rolls:
Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.
Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.

BANANA COCONUT ROLLS

Banana Coconut Rolls image

Recipe is taken from my Favorite Recipes Of Home Economic Teachers cookbook. An easy appetizer skewer for parties and holidays.

Provided by DailyInspiration

Categories Fruit

Time 15m

Yield 20 serving(s)

Number Of Ingredients 5

Ingredients

4 ripe bananas, cut in 1 inch cubes
1/2 pint sour cream (can use light version)
1 teaspoon lemon juice
1 tablespoon honey
toasted coconut

Steps:

Mix sour cream with lemon juice and honey. Coat banana cubes with sour cream mixture; roll bananas in toasted coconut. Serve on toothpicks or bamboo skewers.

Tips:

Use ripe bananas for a sweeter and more flavorful filling.
If you don't have coconut flakes, you can substitute chopped walnuts or pecans.
To make the rolls ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days. When ready to serve, bake them according to the recipe instructions.
These rolls can also be frozen. To freeze, wrap them tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. When ready to serve, thaw the rolls overnight in the refrigerator or at room temperature for several hours. Then, bake them according to the recipe instructions.
Serve the rolls warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

These banana coconut rolls are a delicious and easy treat that are perfect for any occasion. They are made with a simple dough that is filled with a sweet and creamy banana coconut filling. The rolls are then baked until golden brown and flaky. These rolls are sure to be a hit with everyone who tries them.

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