| Servings |
|
Ingredients
Pineapple Sauce
- 1 can crushed pineapple
- 1 Tablespoon (or more to your taste) pineapple or white grape juice concentrate
- 2 Tablespoons cornstarch or arrowroot powder
Whipped Coconut Topping
- 1 can unsweetened coconut milk
Ingredients
Pineapple Sauce
Whipped Coconut Topping
|
|
Instructions
- For the whipped coconut topping: If a can of coconut milk has not been shaken, the cream will rise to the top. Put it in the fridge for a few hours or overnight. (or in the freezer if you are short on time - but don't let it freeze!!)
- Open the can and spoon the hardened cream from the top of the coconut milk.
- Beat this cream as you would dairy cream adding a little sweetener and vanilla, maybe a pinch of salt. It will melt on a hot day so keep it cool.
- NOTE: you can use the coconut milk that is left in the can as the water in your oatmeal.
Oatmeal
- Prepare oatmeal and set aside, keeping warm. If only one person is eating, halve or quarter the oatmeal recipes.
Pineapple Sauce
- Heat pineapple and juice concentrate until just boiling, dissolve thickener into a little water and drizzle into the pineapple while stirring.
- Continue to cook and stir until thickened.
Putting it all together
- Place 3 ice cream scoops of oatmeal in the bottom of a banana split dish.
- Top the oatmeal with a little bit of the pineapple sauce.
- Split a banana and place it on each side.
- Sprinkle the banana with a teaspoon or so of mini chocolate or carob chips and some chopped walnuts.
- Top it all off with a little of the coconut whipped topping and a strawberry fan.
- Enjoy!
Share this Recipe