- 8 small flour tortillas
- 1 large banana
- 1/2 (13.4-ounce) can dulce de leche, divided
- 1/2 cup shredded coconut, divided
- 1/4 cup brewed decaf coffee
- 1 cup chocolate fudge topping
- Canola oil, for frying
Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds.
Cut the banana in half crosswise. Slice each half lengthwise into quarters, forming about 3-inch sticks. Lay the flour tortillas on a flat surface. Spread a thin layer (about 1 tablespoon) dulce de leche over the tortillas, leaving 1/2-inch border around the edge. Sprinkle with 1 tablespoon coconut. Place a banana stick at the edge, roll up the tortilla and secure closed with a toothpick. Repeat with the remaining bananas and tortillas.
In a large skillet, add enough canola oil to come 1/2 inch up the side of the pan and heat over medium-high heat (the oil should be at 350 degrees F). Working in batches, place the tortilla rolls seam-side down in the oil and fry until golden brown, 1 to 2 minutes per side. Remove from the oil and drain on a paper towel-lined plate or sheet pan.