Banana Coconut with Cashew Rocher is a crunchy snack that combines the crispiness of bananas, coconut, Tulip Dark Compound Chocolate, and the crunchiness of cashews in one bite. This perfect blend of flavors will delight your taste buds and make you want more. Banana Coconut with Cashew Rocher is an easy-to-make dish that doesn't take long to prepare. This dish is perfect to enjoy as a snack or a special dessert.
Ingredients for Rocher
- 150g Roasted caramelized coconut flakes
- 140g Banana flakes
- 50g Rice crispy
- 100g Roasted cashews
- 450g Tulip dark compound
Ingredients for Caramelized Coconut:
- 150g Sugar
- 75g Water
- 150g Coconut flakes
Instructions for Caramelized Coconut
- In a saucepan, combine water and sugar. Bring to a boil, stirring until all sugar is dissolved.
- ix in the coconut flakes, ensuring they are thoroughly coated. Let them soak for 15 minutes.
- Strain the coconut flakes to remove excess sugar syrup
- Spread the coconut flakes evenly on a baking sheet and bake at 150°C for 10-15 minutes or until golden brown. Let them cool.
Assembly
- In a large bowl, combine the roasted caramelized coconut flakes, banana flakes, rice crispy, and roasted cashews.
- Melt the Tulip dark compound according to package instructions
- Pour the melted dark compound over the dry ingredients, mixing until everything is well coated.
- Scoop the mixture into desired molds or paper cups.
- Refrigerate the rochers for 10-15 minutes, or until set.
- Once set, remove the rochers from the molds or paper cups.
- Serve and enjoy your delicious banana coconut with cashew rochers!
