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.
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