Coconut Banana Truffles from Dahlia Haas

I buy a good quality shredded coconut from our local health food store. Roll the bananas in either sweetened or unsweetened shredded coconut, both work well.  If you want to dip the bananas in melted chocolate, skip dipping the bananas in sour cream and then roll them in the shredded coconut.

Makes 20-24

Ingredients                                                                                                                             

4 large bananas- ripe, peeled, cut into 1-inch chunks

8 ounces light sour cream or 8 ounces of melted dark chocolate

3 cups shredded coconut- sweetened or unsweetened

Method

Place sour cream and coconut in separate medium bowls.  Dip each banana chunk into the sour cream, then coat generously with coconut on all sides.

Gently press coconut into the banana chunks so they form a ball.  Chill in the refrigerator for 1 hour.

It can be made 2 days in advance, stored in a covered dish in the refrigerator.

If using chocolate, melt the chocolate chips in a double boiler until the chips melt into a smooth mixture.

Dahlia Haas is a renowned cooking teacher, writer, food stylist and photographer in Los Angeles and on the Hawaiian Islands. She writes seasonal stories with recipes called “Cooking Fresh” printed in the award-winning magazine Edible Hawaiian Islands.  Dahlia travels extensively creating recipes for the magazine and her cooking school in Beverly Hills, The All Seasons Cooking School, established in 1996.