BANANA WONTONS WITH COCONUT CREAM SAUCE
A dessert version of wontons that are pure heaven! They have a touch of cinnamon and the sauce is silky smooth. They are a bit time consuming but worth every second! A Martin Yan recipe
Provided by cookiedog
Categories Dessert
Time 55m
Yield 24 wontons
Number Of Ingredients 11
Steps:
- Make the filling: Stir the bananas, sugar, cinnamon, and coconut together in a small bowl, lightly mashing the bananas as you mix. The mixture should still be a little chunky.
- Make the sauce: In a small sauce pan, bring the milk and coconut milk to a boil then remove from the heat.
- Beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth, 2 to 3 minutes. Stirring constantly, gradually pour half of the hot milk mixture into the egg yolk mixture, then stir the yolk mixture into the milk mixture remaining in the pan. Over medium heat, stir the milk mixture constantly until thickened, about 2 minutes. Strain the sauce into a medium bowl. For extra coconut flavor, add the 1/2 cup flaked coconut (I prefer it smooth!). Let cool to room temperature, then cover the bowl and chill until cold. (I like the sauce at room temp.).
- Wontons: Place a heaping teaspoonful of the filling in the center of one of the wonton wrappers. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Moisten the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges together firmly to seal. Pull the opposite corners of the base of the triangle, moisten one of the corners with water, and press the two corners firmly to seal. Repeat with the remaining wontons and filling, keeping the folded wontons covered with a damp kitchen towel to prevent them from drying out.
- Pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches. Heat the oil over medium heat to 350°F Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. Serve hot or cold, with the coconut cream sauce.
Nutrition Facts : Calories 57, Fat 2.3, SaturatedFat 1.5, Cholesterol 33, Sodium 8.7, Carbohydrate 8.5, Fiber 0.3, Sugar 7.3, Protein 1.1
BAKED BANANA WONTONS WITH COCONUT CARAMEL SAUCE
Steps:
- Preheat oven to 400°F.
- Combine cinnamon and banana in a small bowl. Place a heaping teaspoon of banana filling in the center of each wonton wrapper. Brush edges of wrapper with a small amount of water, fold into a triangle, and press edges together to seal.
- Brush both sides of each finished wonton with coconut oil (or spray both sides with oil or cooking spray). Place wontons on a baking sheet.
- Bake for 8-10 minutes or until corners are browned and crispy.
- Whisk together coconut milk, vanilla, and salt in a small bowl. Set aside.
- Combine sugar and water in a small heavy-duty saucepan over medium-high heat. Do not stir! Allow mixture to come to a boil. Once it begins to boil, watch it like a hawk. Eventually the mixture will start to smell like caramel and turn a golden color, then light brown. This will take about 6 minutes. When you see that it's started to turn brown, slowly pour in coconut milk mixture, whisking constantly and quickly. If the sugar hardens around the whisk, don't worry; it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more.
- Drizzle over wontons and ice cream.
Nutrition Facts : Calories 209 kcal, Sugar 16 g, Sodium 175 mg, Fat 6 g, SaturatedFat 5 g, Carbohydrate 37 g, Fiber 1 g, Protein 4 g, Cholesterol 3 mg, UnsaturatedFat 2 g, ServingSize 1 serving
BANANA WONTONS WITH COCONUT SAUCE
Wontons filled with banana and cinnamon, fried and served with a coconut-y sauce. Lower fat and sugar version of a recipe I've wanted to try for a while. The banana and sweetened coconut give these plenty of sweetness for me, but you can add 2 T sugar to the banana and 1/4 to 1/2 cup sugar to the sauce if you like. Nice snack or dessert. This made just over a dozen wontons, though my bananas were on the small side so I'm guessing it would make 16 with larger bananas.
Provided by Yogi8
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make wonton filling by mixing the banana, cinnamon and 1 T coconut in a bowl.
- Lightly mash with a fork as you mix, but leave it a little chunky.
- Set aside.
- Make sauce by putting 3/4 C of coconut milk in a pan and heating on med-high.
- While this is heating, mix remaining 1/4 C coconut milk with cornstarch till smooth.
- Add to pan and stir constantly till thickened a bit and starting to bubble.
- Remove from heat and stir in the 1/2 C coconut flakes and coconut flavoring.
- Set aside.
- Place 1 slightly heaping teaspoon of filling on a wonton wrapper.
- Moisten edges of wonton with finger dipped in water and fold it in half to form a triangle.
- Press the edges together firmly.
- Repeat with remaining wontons, keeping folded wontons under a damp towel to prevent from drying.
- Put about a T oil in a fry pan and heat on medium to med/high heat.
- Add wontons in batches to avoid crowding and fry about 2 minutes on each side till lightly browned.
- These can also be deep fried.
- Remove to serving plate and serve with coconut sauce.
- Can be served warm or cold.
Nutrition Facts : Calories 268.1, Fat 20.3, SaturatedFat 15.3, Sodium 42.6, Carbohydrate 23.4, Fiber 2.3, Sugar 12.9, Protein 2.2
CHOCOLATE BANANA WONTONS
Chocolate Banana Wontons From Chef J.R. Schoenfeld. The other recipe on Zaar like this wasn't quite the same. I know this one is good. It's so easy too.
Provided by LilPinkieJ
Categories Dessert
Time 8m
Yield 48 wontons
Number Of Ingredients 4
Steps:
- Mix bananas, cheese, and chocolate ingredients. Fold into center of wonton wrapper sealing all edges with water.
- Fry at 350 degrees, approx 3 minutes.
Nutrition Facts : Calories 41.4, Fat 1.6, SaturatedFat 0.9, Cholesterol 0.7, Sodium 46.5, Carbohydrate 6.6, Fiber 0.7, Sugar 0.6, Protein 1.2
BANANAS WONTON
I was invited to a fondue party and wanted to bring something different. I had remembered seeing something about banana wontons, but did not remember the specifics, so I decided on something simple, as I knew the oil fondue pot would also be used for meat and veggies. I love how the banana becomes almost custardy in consistency. They were a hit with both the adults and the kids at the party, some of whom popped the fried wontons into the chocolate fondue pot. Yield depends on the exact size of your bananas, of course.
Provided by duonyte
Categories Dessert
Time 30m
Yield 24 wontons
Number Of Ingredients 6
Steps:
- Slice the banana into slices about 1/2 inch thick. You want to have the wonton wrapper surround it completely, and if it's too thick a slice, it won't.
- Mix the sugar and cinnamon in a small bowl.
- Have a small bowl of water ready.
- Place the wonton wrapper on your work surface.
- Dip the banana into the cinnamon sugar and place in the center of the wrapper.
- Fold one corner over the banana slice. Moisten the next corner and fold it over the first corner, pressing gently. Repeat until all four corners are folded over.
- Repeat with remaining bananas and wontons. You might need more cinnamon sugar, depending on how generous you are, I used just a bit per slice.
- Heat oil in a saucepan or wok until medium hot, around 350 deg.
- Drop in a few of the wontons. They should cook in under a minute, and you might need to help it turn over onto the other side, once the first side is golden.
- Remove with a skimmer and drain on paper towels.
- If you are not further dipping these into a chocolate fondue, then you might want to sift a little powdered sugar over these.
- Note: lots of variations are possible - a dab of Nutella under the banana slice, some coconut flakes, a dash of nutmeg or cardamon in the sugar.
SPLENDA COCOA BOTTOM BANANA BARS
Make and share this Splenda Cocoa Bottom Banana Bars recipe from Food.com.
Provided by Shy617
Categories Bar Cookie
Time 35m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350.
- Spray 13x9 pan with cooking spray.
- Cream margarine and splenda.
- Add egg whites and vanilla, beat until combined.
- Blend in bananas.
- Combine flour, baking soda, baking powder and salt.
- Add to creamed mixture.
- Divide batter in half and add cocoa.
- Mix well, Spread cocoa batter into pan.
- Spread remaining batter over this and swirl with knife
- Bake 25-30 min till toothpick comes out clean.
Nutrition Facts : Calories 67.5, Fat 0.4, SaturatedFat 0.1, Sodium 181.6, Carbohydrate 14.6, Fiber 1.3, Sugar 2.7, Protein 2.1
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