Chocolate coconut purses with banana caramel

By Raquel Fox
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  • Crème caramel
  • 1 can (396 milliliters) condensed milk
  • Banana caramel
  • 1 ripe banana
  • 1 cup (250 milliliters) reserved crème caramel
  • Coconut truffles
  • 2 cups (500 milliliters) grated coconut
  • 1-1/2 cups (375 milliliters) granulated sugar
  • 1/2 cup (125 milliliters) evaporated milk, divided
  • 1 tablespoon (15 milliliters) cornstarch
  • 1 teaspoon (5 milliliters) pure vanilla extract
  • 1 teaspoon (5 milliliters) almond extract
  • 2 cups (500 milliliters) semisweet chocolate, chopped
  • 1 package phyllo pastry (thawed in the refrigerator)
  • 1/2 cup (125 milliliters) butter, melted
  • Ice cream
  • Banana Caramel Sauce, for serving


  1. Preheat oven to 375˚F (190˚C). Line food safe storage containers with wax paper and set aside.
  2. To prepare the creme caramel, peel the label from can of condensed milk and place in the center of a six litre pot. Cover with water by 2.5 centimeters. Place pot over high heat and bring water to a boil. Reduce heat and simmer, about two hours (this can be done ahead of time), making sure to replenish the water. Let cool before opening.
  3. To prepare the banana caramel, cut banana into 2.5 centimeter pieces and add to the bowl of a food processor. Add creme caramel and puree until smooth. Set aside.
  4. To prepare the coconut truffles, in a three litre saucepan, combine coconut, sugar and 1/4 cup (60 milliliters) of the evaporated milk over medium heat and stir occasionally until sugar dissolves and milk nearly evaporates. Reduce heat to low. In a small bowl, mix cornstarch and remaining 1/4 cup (60 milliliters) of evaporated milk. Stir into saucepan and let simmer for five minutes or until bubbly. Remove from heat.
  5. Using a melon baller, scoop the coconut mixture into a ball and set aside on the wax paper.
  6. Melt chocolate over a double broiler. Using a spoon, dip the coconut balls into the chocolate to coat one at a time, then return to the container lined with the wax paper. Transfer to the freezer and let set for one hour.
  7. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a cutting board and brush with melted butter all over. Top with another sheet, smooth out and brush with butter again, then repeat with a third sheet. Using a paring knife, cut phyllo into five centimeter squares. Place a chocolate-coconut ball in the center of each square. Bring the edges together to form a parcel and pinch and twist gently to seal. Brush with butter again, then transfer to the baking sheet. Repeat with remaining coconut truffles. Wrap securely and return additional phyllo pastry to the freezer.
  8. Bake for about 15 minutes or until phyllo is golden and chocolate melts. Serve two to three purses with a scoop of  black cherry ice cream drizzled with Banana- Caramel Sauce.
  9. TIP: Bake straight from the freezer to 400˚F (200˚C) preheated oven for 25–30 minutes. To prepare the purses, phyllo pastry becomes dry and brittle very quickly, so as you work with it keep the unused portion covered with a piece of waxed paper.


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