Crispy Banana and Coconut Parcels
A 'Flavors of China' dessert (a Suzi Wan collaboration): banana mashed with coconut milk wrapped in brick pastry and baked crisp, served warm with thinly sliced mango.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 8 sheets | Brick pastry sheets | |
| 4 | Bananas | |
| 4 tbsp | 60 ml | Coconut milk |
| 2 tbsp | 30 ml | Powdered almond or coconut |
| 2 tbsp | 30 ml | Powdered sugar |
| 40 g | Butter | |
| 16 | Small wooden picks |
Instructions
Total time: 30 to 60 minutes. Difficulty: Easy.
- Cut the bananas into pieces and mash them coarsely with a fork.
- Add the coconut milk, sugar and almond or coconut powder. Combine thoroughly.
- Preheat the oven to 180°C (350°F).
- 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.
- Place the sheets of brick pastry flat on a work surface; brush with melted butter.
- Place 1/8 of the mixture on the edge of one sheet and roll it up gently.
- Pinch the ends, giving them a half twist, and close up each side with a toothpick.
- Place the parcels on a parchment-lined baking sheet; bake for 15 minutes.
- Remove from the oven, carefully remove the picks, and 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.