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Coconut Banana Macadamia Turon w/Coconut Ice Cream

Coconut banana macadamia nut turon with vegan coconut ice cream.  Turon is usually made with bananas, jackfruit but my variation is slightly different.

Posted By: Sid Alapai
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Prep Time: 15 | Cook Time: 10 | Ready In: overnight
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Coconut Ice Cream

  • 3 1/2 cups cans unsweetened coconut cream (not milk)
  • 3/4 cup raw agave nectar
  • 1/4 teaspoon Hawaiian salt
  • 2 1/2 tablespoons arrowroot starch
  • 1 cup organic shredded coconut
  • 1 vanilla bean

Coconut-Banana-Macadamia Turon

  • lumpia wrappers
  • 2 bananas
  • 1 cup shredded coconut (sweetened)
  • 2 tablespoons coconut cream
  • 1/2 cup macadamia nuts, chopped
  • coconut oil for frying

Cooking Process:

Coconut Ice Cream

Stir the arrowroot into 1/2 cup of cold coconut milk.  Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Add the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes.  Add vanilla bean and shredded coconut and allow to cool.  Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.

Process in an ice cream maker according to the manufacturer’s instructions. Place in the freezer to solidify and serve on top of hot coconut turon.


Slice bananas into 8 pieces each.  In a bowl, combine coconut, macadamia nuts and coconut cream.  combine and allow to set aside for 10 minutes so that the sugar and coconut cream get absorbed.  Take a lumpia wrapper, place a piece of banana and a tablespoon of the coconut mixture.  Roll as you would an eggroll and cook in hot coconut oil unto golden brown.

Top the turon with coconut ice cream!