Kerala-Inspired Banana And Coconut Dessert For Onam

Ingredients:

For the Milk Chocolate Banana Chips Crumble

• 150g banana chips, crushed
• 100g milk chocolate
• 40g almond flour
• 30g plain flour
• 25g brown sugar
• 30g unsalted butter
• 20g desiccated coconut
• 1g sea salt

For the Coconut Mousse

• 250g coconut milk
• 250g whipping cream
• 100g white chocolate
• 25g icing sugar
• 2g vanilla
• 20g desiccated coconut, lightly toasted
• 5g powdered gelatin

For the Banana Caramel

• 150g banana, diced
• 50g brown sugar
• 20g butter
• 30g coconut milk
• 1g sea salt

For Garnishing

• 30g banana chips
• 20g toasted coconut flakes
• 30g milk chocolate curls
• 10g coconut tuile or lace
• 5g edible flowers/ micro herbs

Method:

1. Milk Chocolate–Banana Chips Crumble

Preheat the oven to 160°C. Melt the milk chocolate and butter together. In a separate bowl, combine the almond flour, plain flour, brown sugar, desiccated coconut and sea salt. Add the dry ingredients to the melted chocolate and butter mixture and combine well.

Spread the mixture evenly on a baking tray and bake for 12–15 minutes, or until crisp. Allow to cool completely, then crumble into bite-sized pieces. Fold in the crushed banana chips once cooled to retain their crunch.

2. Coconut Mousse

Bloom the gelatin in cold water. Warm the coconut milk and dissolve the bloomed gelatin into it. Pour the warm mixture over the white chocolate and blend until smooth and emulsified.

Allow the mixture to cool to approximately 28–30°C. Separately, whip the cream with the icing sugar and vanilla until soft peaks form. Gently fold the whipped cream into the coconut and chocolate mixture, followed by the toasted desiccated coconut. Refrigerate until set.

3. Banana Caramel

Heat the brown sugar in a pan and allow it to caramelise. Add the butter and carefully stir to combine. Gradually add the coconut milk, taking care as the mixture may bubble.

Add the diced banana and cook briefly until coated in the caramel and glossy, while still retaining its shape. Remove from the heat and allow to cool.

4. To Assemble

On a chilled plate, create a crescent of the milk chocolate–banana chip crumble. Place a quenelle of coconut mousse slightly off-centre. Add 5–6 small dots of banana caramel around the mousse. Arrange banana chips and toasted coconut flakes around and behind the mousse to add height and texture. Finish with milk chocolate curls and a small coconut tuile. For an optional contemporary finish, add a few drops of coconut caramel or banana gel for a subtle glossy accent.