Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 4
Dietary
Vegetarian
- 4 sheets filo pastry
- 50ml/2fl oz coconut oil, plus extra for brushing
- 10g/⅓oz icing sugar, plus extra for dusting
- 1 tbsp demerara sugar
- 1 banana, peeled and sliced at an angle
For the coconut cream
- 200ml/7fl oz coconut cream, refrigerated until cold
- 1 vanilla pod, seeds only
- 1½ tbsp maple syrup
For the chocolate sauce
- 100g/3½oz 70% vegan chocolate, roughly chopped
- 250ml tin coconut milk
- 1 tbsp maple syrup
- 10g kaffir lime leaves
To serve
- 1 mango, peeled and chopped into cubes
- 1 passion fruit, seeds only
- 2 tbsp mint leaves
Method
Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside.
Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised.
To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth.
To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted.
In a separate saucepan, bring the coconut milk, maple syrup and kaffir lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour.
To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar.