Quick and decadent, these banana split kebabs pack all the flavour of the classic colossal confection into a tasty linear treat. For speedy assembly when the mood strikes, keep a few cans of full-fat coconut milk in the refrigerator, as the separation of coconut cream and coconut water takes at least 8 hours.
In some brands of coconut milk, the cream and water do not separate, making it impossible to make whipped cream. If making coconut whipped cream for the first time, refrigerate a couple of different brands of full-fat coconut milk to see which brand works best.
Thread 2 pieces each of banana, pineapple, and strawberry onto 8 - 8 in (20 cm) skewers. Place on parchment-lined baking sheet and refrigerate.
In bowl, whisk together coconut oil, cocoa powder, maple syrup, and vanilla extract until smooth. Drizzle or dunk skewers in chocolate sauce and sprinkle with chopped almonds, pressing into chocolate sauce if needed to make sure they stick. Chill skewers in refrigerator for 15 to 20 minutes.
Meanwhile, to make whipped cream, chill mixing bowl or bowl of stand mixer in freezer for at least 20 minutes. Carefully open chilled can of coconut milk and scoop thick coconut cream into chilled bowl. Save coconut water for another use. Using electric hand beater, or stand mixer fitted with whisk attachment, beat cream until soft peaks form, about 3 minutes. Add maple syrup and vanilla, and continue whipping coconut cream on high speed until well incorporated and fluffy. Transfer to serving bowl and refrigerate until ready to use.
Serve kebabs chilled with Coconut Whipped Cream on the side. Alternatively, using a piping bag with star piping tip, pipe little rosettes of Coconut Whipped Cream onto chilled kebabs just before serving.
This recipe is part of the Pick-Up Sticks collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.