prep 0:02 total 0:05
Peel bananas and cut into medium to large bite-sized slices. Dip each slice in lemon juice and drain off excess. Dip each slice in yogurt and then roll covered banana slice gently in coconut to coat. Place on serving tray. Serve immediately or refrigerate up to two hours before serving. Serve with cocktail toothpicks.
*To toast coconut, spread in shallow pan and place in preheated 350°F oven for 10 minutes, or until light golden brown. Watch carefully so it does not burn.
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