banana split with curried chocolate-coconut sauce

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 4  

0

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 ounces bittersweet or semisweet chocolate, chopped
  2 tablespoons (1/4 stick) unsalted butter
  1/4 cup canned sweetened cream of coconut (such as Coco López)
  2 tablespoons dark rum
  2 teaspoons curry powder
  1 teaspoon finely g 6 ounces bittersweet or semisweet chocolate, chopped
  2 tablespoons (1/4 stick) unsalted butter
  1/4 cup canned sweetened cream of coconut (such as Coco López)
  2 tablespoons dark rum
  2 teaspoons curry powder
  1 teaspoon finely g

Instructions

1. Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
   
   
2. Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.
   
   

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!