Recipe courtesy of Robert Irvine
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1 hr 20 min
25 min
25 min
30 min
8 servings


Coconut ice cream:
Chocolate sauce:
Deep-fried bananas:


Special equipment: Blender and Ice cream maker, preferably electric

For the ice cream: 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.

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