Banana Split with Curried Chocolate-Coconut Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 6 ounces bittersweet or semisweet chocolate, chopped | 2 tablespoons (1/4 stick) unsalted butter | 1/4 cup canned sweetened cream of coconut (such as Coco Lopez) |
| 2 tablespoons dark rum | 2 teaspoons curry powder | 1 teaspoon finely grated lime peel |
| 3/4 cup chilled whipping cream | 1 tablespoon powdered sugar | 4 bananas, peeled, halved lengthwise |
| 1 quart vanilla ice cream | 1 cup 1/3-to 1/2-inch cubes peeled cored pineapple | sweetened flaked coconut, toasted |
| 1 | Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. Stir sauce over low heat until just warm. |
| 2 | Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut. |