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Ingredients:
Cookie dough:
- 2 ripe bananas
- 3 packets (450 g) of it’s us cocoa crumbly biscuits
Filling:
- 200 ml (vegan) whipped cream (here: Rama Crema plant-based whipped cream)
- 3 tbsp powdered sugar
- 80-100 g grated coconut
Method:
- Throw the bananas and biscuits into a food processor and process until combined.
- Put the dough into the fridge.
- Whip the double cream with the powdered sugar, then combine with the coconut rasps.
- Spread cling film on the counter and sprinkle with grated coconut.
- Roll out the brown dough into a thin rectangle on the top of the coconut rasps.
- Spread the cream on top and roll it up using the cling film.
- Wrap it in the cling film and place the roll into the freezer for about 40 mins.
- You can cut nice slices when the roll is cold.
