Crispy Banana and Coconut Parcels Recipe
Crispy Banana and Coconut Parcels
Flavors of China
Total time: 30 to 60 minutes
Preheat the oven to 180°C (350°F)
Preparation time: 20 minutes
Cooking time: 15 minutes
Difficulty: Easy
Ingredients for 4 servings
- 8 sheets of brick pastry
- 4 Bananas
- 4 tbsp. Coconut Milk
- 2 tbsp. powdered almond or coconut
- 2 tbsp. powdered sugar
- 40 g (3 tbsp.) butter
- 16 small wooden picks
  1. Cut the bananas into pieces; mash them coarsely with a fork. 
  2. Add the coconut milk, sugar and almond or coconut powder. Combine thoroughly. 
  3. Preheat the oven to 180°C (350 F).
  4. Melt the butter over low heat without letting it brown. Clarify the butter, pouring it through a small strainer and leaving behind the milky residue.
  5. Place the sheets of brick pastry flat on a work surface; brush with melted butter. 
  6. Place 1/8 of the mixture on the edge of one sheet and roll it up gently. 
  7. Pinch the ends, giving them a half twist and close up each side with a toothpick. 
  8. Place the parcels on a parchment-lined baking sheet; bake for 15 minutes. 
  9. Remove from the oven; carefully remove the picks; serve warm on their own or with thinly sliced mango.
Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including coconut milk.
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