Chocolatey Banana-Coconut Sauce Vegan
10m prep 5m cook 15m ready
A rich and creamy vegan sauce made with dark chocolate, coconut milk, banana liqueur, and lime zest. Perfect for drizzling over desserts like dumpling sundaes or frozen banana treats.
Ingredients
- 1/2 cup semisweet chocolate chips or finely chopped semisweet chocolate
- 1 oz unsweetened chocolate finely chopped
- 3/4 cup canned coconut milk stirred to combine the fat and milk
- 2 tbsp Banana Liqueur or crème de banane
- 2 tsp finely grated lime zest no pith; from about 1 medium lime
- kosher salt
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 84.3 mg
- Iron: 10.5 mg
- Magnesium: 256 mg
- Phosphorus: 404 mg
- Potassium: 1015 mg
- Zinc: 5.3 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 cup semisweet chocolate chips or finely chopped semisweet chocolate
- 2 tbsp Banana Liqueur or crème de banane
- kosher salt
Prepare
- 1 oz unsweetened chocolate, finely chopped
- 3/4 cup canned coconut milk, stirred to combine the fat and milk
- 2 tsp finely grated lime zest, no pith; from about 1 medium lime
Let's Cook
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Step 1.
Place both chocolates in a medium heatproof bowl and set aside.
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Step 2.
In a heavy-bottomed small pot over medium heat, add the coconut milk and bring to a simmer, whisking occasionally.
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Step 3.
Remove the pot from the heat and pour the hot coconut milk over the chocolate in the bowl. Let it stand without stirring for 2 to 3 minutes, until the chocolate has melted.
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Step 4.
Whisk the sauce for 1 to 2 minutes, until glossy and smooth.
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Step 5.
Add the banana liqueur, finely grated lime zest, and kosher salt, and whisk to incorporate. Serve the sauce hot or at room temperature. Refrigerate for up to 1 week. To reheat, gently warm in a double boiler or heatproof bowl set over a pot, or cover and microwave in 15-second bursts, stirring between each round.
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