- 0:16 Prep
- 0:01 Cook
- 4 Servings
- Capable cooks
Ingredients
- 65g (1 cup) shredded coconut
- 1/2 pawpaw, deseeded, peeled, chopped
- 2 ripe bananas, chopped
- 8 scoops vanilla ice-cream
Method
- Step 1Place coconut in a large non-stick frying pan and cook, stirring, over medium-high heat for 1 minute or until golden brown (see microwave tip). Remove from heat and transfer to a plate. Set aside for 10 minutes to cool.
- Step 2Arrange the pawpaw and banana among serving bowls. Roll the ice-cream scoops in the coconut to coat. Place two scoops in each serving bowl.
- High fibre
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1100 kj
Energy
16g
Fat Total
12g
Saturated Fat
5g
Fibre
4g
Protein
18mg
Cholesterol
31.62mg
Sodium
21g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Prep & cooking: 20 mins (+ 10 mins cooling time) microwave tip: Place the coconut in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking bag every minute, for 2-3 minutes or until aromatic and golden. leftovers: Use the coconut in muesli and on top of curries.
- Author: Jane Charlton
- Image credit: Steve Brown
- Publication: Australian Good Taste
