Banana Coconut Cream Croissant Cannolis
"My family like most families have different taste and likes. My hubby loves cannolis. My son loves banana cream desserts and my daughter my coconut cream desserts. With that in mind, I thought up this recipe, and was so excited everyone even friends are giving it rave reviews. They love the decadent creamy flavorful fillings combined with the luscious icing and tantalizing toasty coconut and macadamia nuts.Everyone is saying it's a home run for desserts."
Serves8
Preparation Time25 min
Cooking Time5 min
Type of DishDessert
Ingredients
- 1 3.4 oz size box Instant French vanilla or vanilla pudding mix
- 1 1/2 cup with additional 3 tablespoons Half-and-Half, divided
- 3 cup sweetened flaked coconut, divided
- 1 cup Macadamia nuts, finely chopped
- 8 medium Bakery croissant roles
- 4 medium Ripe Bananas, peeled, divided,
- 1 tablespoon freshly squeezed lemon juice
- 1 8 oz. size container, Mascarpone cheese, softened
- 2 cup powdered sugar, divided
- 1/2 teaspoon Coconut flavored or pure vanilla extract
Instructions:
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Heat oven to 375 degrees F. Line the bottom of a baking sheet pan evenly with a large sheet of parchment paper; set aside. In a medium bowl, beat vanilla pudding and 1 1/2 cups half-and-half, with an electric mixer, for 2 to 3 minutes, starting on low speed and increasing to high speed as pudding mixture thickens. Cover bowl with lid or plastic wrap and place in the refrigerator for 5 minutes, or until pudding is set
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Meanwhile, spread 1/4 cup coconut evenly on half of the prepared sheet pan. Spread macadamia nuts evenly over the opposite half side of the prepared sheet pan. Place in oven for 5 minutes, or until coconut and macadamia nuts are toasted and coconut is lightly browned. Place over a wire rack for 5 minutes, or until cooled. Place croissant rolls onto a large cutting board and cut each croissant , starting with the thick side, cutting in half lengthwise to almost the end, but leaving roll attached 1-inch from the end, creating a pocket cavity in each roll. In a small bowl, place one of the bananas and using a fork or spoon mash well. In an additional small bowl, cut the remaining 3 bananas into 1/4-inch slices and sprinkle over sliced bananas with lemon juice and toss to combine; set aside.
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Prepare cream filling. In a large bowl, beat mascarpone cheese, mashed banana and 1/2 cup powdered sugar, with an electric mixer, over medium-high speed, for 1 to 2 minutes, or until blended and smooth. Add 1 cup pudding mixture and remaining 1/2 cup coconut, and beat an additional 1 to 2 minutes longer, over medium speed, beating until filling is blended and creamy. * With remaining pudding mixture cover with lid or plastic wrap, place in refrigerator to keep chilled and store for another time to use or discard.
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Prepare icing. In a small bowl, add remaining 1 1/2 cups powdered sugar, 3 tablespoons half-and-half and coconut flavored extract or vanilla extract and whisk together until blended and smooth.
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Prepare and assemble banana coconut cream croissant cannolis. Place 4 to 5 banana slices evenly in the bottom inside cavity of each croissant roll. Pipe or spoon even amounts cream filling over top of banana slices inside cavity of each croissant roll . Spoon and spread even amounts of icing over tops of each filled croissant roll and sprinkle even amounts of toasted coconut and macadamia nuts over icing. Recipe yields 8 servings. 'Serve and enjoy. Keep any leftovers stored in refrigerator to chill.