Ingredients
The following ingredients have 2 Servings
- 2 - flour tortillas (8" diameter)
- 1 medium banana
- 1 cup(s) melted milk chocolate chips
- 1/2 cup(s) chunk pineapple, drained (about 6-8 pieces)
- 1/4 cup(s) coconut, sweetened
- 1 teaspoon(s) rum (I used Captain Morgan Spiced Rum)
- 1/2 cup(s) toasted & salted pecans, chopped
- - Reddi-wip whipped cream (in a can)
- 2 - maraschino cherries
Instruction
- The day before: In small bowl, place drained pineapple and coconut; add about 1 tsp. rum (I used Capt. Morgan Spiced Rum). Stir to combine well. Cover and marinate overnight in the refrigerator. The liquid should be mostly absorbed when you're ready to use it.
- Place chocolate in microwave on low heat until it is melted; I had to add a 1/2 tsp. of oil to get it to keep from getting hard before I got it all used up.
- Wrap tortillas in damp paper towels and microwave on 40% power for about 30 seconds, until they are warm and pliable.
- Peel and slice banana in half and then slice it lengthwise (4 pcs). Spread 1 Tbsp melted chocolate on center of tortilla, just what the banana pieces will cover; lay banana pieces side by side, cut side up; drizzle just a few drops of chocolate on bananas; top with pineapple/coconut mixture (about 6 pcs. of pineapple fit on top of bananas). Drizzle with a little bit more chocolate!
- Sprinkle some chopped pecans over and then roll up as for a burrito, keeping it as taut as you can and fold in sides. I used toothpicks to keep it closed (see pic).
- Deep fry in oil for about 3-4 minutes, until they are crisp and light brown. Remove with tongs and place on paper towel on a rack. Let cool.
- When cool, drizzle yet a little more chocolate over and then squirt a nice amount of whipped cream in center of top, then put a cherry on that. Sprinkle with a few more pecans.
- This is NOT finger food, you'll have to cut with a sharp knife and eat it with a fork...Enjoy!
