
Ingredients
- Turon:
- 2 ripe bananas
- 400g can jackfruit in syrup
- 90g raw sugar
- 2 tbsp coconut cream
- 8 spring roll wrappers
- 500ml vegetable oil (for frying)
- Coconut Ice Cream:
- 600ml thickened cream
- 80g white sugar
- 1 tsp vanilla essence
- 395g sweetened condensed milk
- 400g coconut cream
- Brown Sugar Syrup:
- 1 cup (200g) brown sugar
- ½ cup (120ml) water
- To serve:
- 1 lime, quartered
Method
- Coconut Ice Cream:Chill the sweetened condensed milk and coconut cream in the refrigerator for at least 2 hours.
- In a large bowl, combine the cream, sugar, and vanilla essence. Using a stand mixer, beat until stiff peaks form.
- In a separate bowl, whisk together the chilled condensed milk and coconut cream until smooth. Gently fold in ½ cup of the whipped cream to lighten the mixture.
- Gradually fold the coconut mixture into the remaining whipped cream in two additions, ensuring the texture remains light and airy.
- Transfer the mixture to a freezer-safe container, smooth the surface, and cover with a lid or plastic wrap. Freeze for at least 4 hours or until firm.
- Brown sugar syrup:Combine sugar and water in a small saucepan over medium heat. Stir until dissolved.
- Bring to a boil, then reduce to a simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat, cool briefly, and transfer to a serving bowl.
- Turon:Peel and wash the bananas, then pat dry with a paper towel. Drain the jackfruit and pat dry. Slice the bananas into finger-sized strips and cut the jackfruit pieces in half.
- In a small bowl, mix 2 tablespoons of coconut cream with 30g of the raw sugar until smooth.
- Lay a spring roll wrapper on a flat surface. Brush a thin layer of the coconut cream mixture over the wrapper before placing the filling. Add 2 pieces of banana and 2–3 pieces of jackfruit near the bottom edge of the wrapper. Sprinkle lightly with sugar.
- Fold the bottom edge of the wrapper over the filling, roll it tightly, and seal the edges as before.
- Heat the vegetable oil to 180˚C and fry the turon in small batches until golden and crispy. Drain on paper towels and cool for 10 minutes.
- 6. To serve:Arrange turon on a plate with the brown sugar syrup and lime wedges. Serve generous scoops of the creamy coconut ice cream and enjoy!
Product used in recipe
- VALCOM - VALCOM COCONUT CREAM