Coconut and Banana Spread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 275 g banana (s) (net), very ripe (corresponds to approx. 3 m2 bananas)
- 100 g desiccated coconut
- 30 g oil, (coconut oil)
- 1 tablespoon lemon juice, freshly squeezed
- 0.5 teaspoon ½ lemon peel, grated
- 0.5 teaspoon ½ vanilla, real, ground
Print Recipe
Pin Recipe Instructions
- Grind the desiccated coconut in a blender to a fine powder.
- Puree the bananas together with the lemon juice, lemon zest and vanilla. Carefully melt the coconut oil and stir into the pureed bananas. Finally stir in the finely ground coconut flakes until a homogeneous mass is formed. Fill the finished spread into a clean jar with a capacity of approx. 450-500g.
- The spread tastes best fresh, but it can also be stored in the refrigerator for about 3-4 days. However, the spread will then darken a little, which is not a problem. Simply stir the spread once so that it gets a lighter color again.
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