Coconut ice cream:
1/3 cup shredded sweetened coconut plus 8 tablespoons for plating
1/3 cup sugar
1/2 cup lite coconut milk (the higher percentage of fat in regular will interfere with freezing)
1/4 teaspoon imitation coconut extract (recommended: McCormick)
1/4 teaspoon vanilla extract
1/2 cup whole milk
3/4 cup heavy cream
2 tablespoons cocoa powder
6 tablespoons lavender honey
Chocolate sauce:
1/2 cup chocolate syrup
2 teaspoons Chinese five-spice powder, placed into a sachet
Deep-fried bananas:
3 to 4 liters canola oil, or as needed for deep-frying
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 1/2 teaspoons baking powder
1 1/2 cups seltzer water (for carbonation)
4 bananas cut in 1/2, on the diagonal
1/4 cup confectioners' sugar
Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract. Pour into a bowl and stir in the milk and cream. Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed.
In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors. Remove from heat and bring to room temperature.
Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods.
In a large mixing bowl, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil. Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately.
In a small bowl toss reserved shredded coconut and cocoa powder. Place banana on serving plate and drizzle chocolate sauce over. Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
