Prep 5 mins
Cook 5 mins
Saw a picture of this dessert on kraftfoods.com and it looked delicious. I also thought it was something unusual to do with maple syrup. It is so easy to make and tasty. Ingredients are approximate since they should be mixed to taste. If desired, the coconut can be toasted (baking dish at 350 degrees F for 7-12 minutes, until light brown, stirring occasionally). Cook time does not include refrigerator time. Put in freezer for a firmer set.
- 1 (8 ounce) container Cool Whip Topping (lite or fat-free is okay)
- 1⁄3-1⁄2 cup maple syrup, to taste
- 2 -3 ripe bananas, sliced,to taste
- 1 (20 ounce) can crushed pineapple or 1 (20 ounce) can pineapple chunks, drained
- 1⁄2 cup coconut flakes (optional)
- 1⁄4 cup chopped walnuts
- In large bowl, beat whipped topping and syrup with electric mixer on medium speed until well blended.
- Gently stir in fruit, walnuts and coconut.
- Spoon into serving bowls and refrigerate to set.
This is quite refreshing. Very easy and quick to put together as well. I did find the 'sauce' a little too watery for us, but very flavourful. I probably should have used toasted coconut in the mix itself instead of just on top. Would have given it more colour. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
I scaled this down to about a serving, and I must say it is equally delicious with or without the syrup. It tastes like the old Dairy Queen tropical blizzards I used to love, but a little bit better for you ;) Great recipe!