A decadent dessert bowl filled with caramelized bananas, crunchy granola, rich coconut cream, and peppermint mocha sauce fit for any celebration. Opt for luxe maraschino cherries for an extra special treat.
PEPPERMINT MOCHA SAUCE
- ½ cup bittersweet chocolate chips
- ½ cup coconut milk
- ¼ cup maple syrup
- 2 tbsps. cocoa powder
- 2 tbsps. drip coffee or espresso
- 1 tbsp. coconut oil or butter
- 1 tsp. vanilla extract
- ¼ tsp. peppermint extract
COCONUT WHIP
- 1 (400 mL / 14 oz.) can full-fat coconut milk, refrigerated overnight
- 1 tbsp. icing sugar
- dash of vanilla extract
INGREDIENTS
- oil with a high smoke point, like rice bran, canola, or grapeseed
- ¼ cup (gingerbread) whiskey
- ¼ cup maple syrup
- 1 tsp. ground cinnamon
- 8 just-ripe bananas, halved with peels on
- 1 cup homemade or store-bought granola
- ½ cup toasted sweetened coconut flakes, as garnish
- 8-24 high-quality maraschino cherries, as garnish
DIRECTIONS
- Make peppermint mocha sauce. In a small saucepan, heat ingredients from chocolate chips to peppermint extract on medium heat until fully melted and incorporated. Set aside.
- Preheat grill on medium-high heat and oil grates thoroughly with Broil King’s Basting Brush.
- As your grill is preheating, make coconut whip. Open coconut milk can and scoop out the top layer of coconut cream into a mixing bowl, reserving coconut water for later use. Add icing sugar and vanilla extract and whisk until soft peaks form. Refrigerate until serving.
- Combine ingredients from whiskey to ground cinnamon in a small bowl.
- Grill bananas flat side down for 2 minutes.
- Flip and grill for an additional 5 minutes, brushing bananas with the whiskey mixture.
- Peel bananas and transfer them into bowls. Top with coconut cream and a drizzle of peppermint mocha sauce. Garnish with granola, toasted coconut, and maraschino cherries and serve.
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman
