If you’ve read our previous recipe, you’ll know that we’ve recently teamed up with creative team Jess Davis and Melanie Johnstone for a bit of a play. Ice cream will always be great on a cone, in a bowl or even straight from the tub on the sofa with some Netflix. BUT, with a little extra thought and a few simple ingredients it can be transformed from a treat into part of a delicious meal.
So, we’ve continued with the banana split theme, but this time we’ve given it a breakfast twist. This recipe is also super quick, easy and a nutritious way to start your day with a little extra luxury. And, because Coconuts Organic is made with 100% natural ingredients, with nothing artificial (no way… no nasty sweeteners, just a little unrefined coconut sugar) there are no empty calories here!!!
Vegan breakfast berry banana split
One large organic banana
A big scoop of Coconuts Organic Double Caramel
Generous dollop of coconut yoghurt
Fresh seasonal berries such as blackberries, strawberries or raspberries
Organic coconut flakes
Optional extra sprinkles like freeze dried raspberries and edible dried rose petals add gorgeous colour pops and little bursts of flavour
Carefully peel and slice the banana lengthways using a butter knife to be on the safe side and arrange as you wish onto a small plate.
Then dollop a large spoonful of coconut yogurt on top of the bananas which will help your scoop of caramel ice cream stay put!
Topped with banana and yoghurt with the ice cream and arrange all your fresh berries on and around your bananas.
Finally scatter over your coconut flakes and other choice of sprinkles to bring the plate to life!
Enjoy as a guilt free breakfast or the extra addition of some granola on top can make this a really substantial brunch.