I had been so good about not keeping sweets in the house for the last few weeks. And then I went and put dessert in a shot glass. I never had a chance!
But seeing as how this is my last weekend before I turn 33, I’m going to indulge a bit! These are the second incarnation of my banana shooters. The first were… well… a disaster. They were supposed to be these fabulous banana and caramel shooters. The caramel turned out super yummy, and I still have big plans for it even though it didn’t work out for this. But, the banana mixed with cinnamon looked weird, and when I folded in the caramel and rum…. blegh. And it looked blegh. So back to the drawing board.
That’s when I came up with these desert shooters. They are light and fluffy, and delicious! And did I mention – boozy! (Ok ok ok – the boozy is totally optional!)
The heart and soul of these shooters is the coconut whipped cream. If you’ve never made it, start now. I have to say, even if I wasn’t eating vegan, I think I would prefer this to dairy whipped cream. It’s that good. The best tutorial I’ve ever read is from the awesome blog Happy Healthy Life . I’d explain to you how to do it, but, I’m not going to explain it better than that! It seriously took all my self control while making these to not just eat all the cream. I guess I’m maturing with age.
Now these aren’t like Jello shots – meant to get you drunk or anything. Those days are long gone (for me anyway. So far behind me that at 10:30 at night I’m struggling to stay awake until Joe get’s home from work…) No, these are sophisticated desserts that just happen to be in shot glasses! For me personally I like that it moderates how much dessert I’m going to have, since when left to my own devices I have been known to eat a whole pie in one sitting. Plus, they make really cute desserts if you are having a holiday party, and they are quick and easy to make. For some reason lately I’m all about the quick and easy in the kitchen – and that’s good for you!
- 4 firm Bananas
- 3 shots clear Rum (if using)
- 1 can full fat Coconut Milk
- 2 tablespoons Powdered Sugar
- In a blender mix 3 bananas and the rum (if using).
- In a chilled mixing bowl on high speed, beat the cream of a can of coconut milk until fluffy and add powdered sugar.
- Reserve enough coconut whipped cream to top off shooters about 1/3 cup.
- Fold banana mixture into cream and scoop into shooters.
- Slice fourth banana.
- Top shooters with a dollop of cream and banana slices.