Mango & Red Banana Bowl with Lemongrass-Infused Coconut Cream

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.
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Mango & Red Banana Bowl with Lemongrass-Infused Coconut Cream

Mango & Red Banana Bowl with Lemongrass-Infused Coconut Cream

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat. Hemp hearts and toasted unsweetened coconut add a bit of crunch. Red bananas are smaller, sweeter cousins to the big yellow ones we’re all used to, but regular bananas work just as well if you can't find them.

  • Duration
  • Cook Time
  • Prep Time

Ingredients

  • 1/3 cup 
full-fat coconut milk 
(TRY: Native Forest Organic Coconut Milk)
  • 1 tbsp 
minced fresh lemongrass (TIP: Trim ends and remove tough outer layer then mince inner portion.)
  • 2 tsp 
peeled and minced 
fresh ginger
  • 1/3 cup 
unsweetened 
coconut flakes
  • 1½ cups 
sliced red bananas 
(or regular bananas)
  • 1 cup 
peeled and 
chopped mango
  • 1 tbsp hemp hearts

Preparation

1. In a small saucepan on medium, combine coconut milk, lemongrass and ginger. Bring to a gentle simmer then reduce heat to low, cover and cook, stirring occasionally, for 
10 minutes, to infuse coconut milk with flavor. Strain through a fine mesh sieve and discard solids. Set aside to cool to room temperature. 

2. Meanwhile, in a small nonstick skillet on medium-low, toast coconut flakes, stirring frequently, until golden brown. Pour into a 
small bowl. 

3. In a serving bowl, combine bananas, mango and hemp 
hearts. Toss gently with coconut milk mixture. Sprinkle with 
coconut flakes. 

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 168
  • Carbohydrate Content: 21 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 5 mg
  • Sugar Content: 15 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g