In Bobby Flay Fit, the famed chef shares his favorite dishes adapted for a healthier lifestyle.
One thing I am often asked is what I would choose for my last meal on Earth, and my answer always concludes with ice cream, specifically a banana split. But when you know that it’s not your last meal, and when in fact your aim is to be around for as many meals as you can, make this instead. Whipping coconut milk creates the most amazing creamy texture. Every berry-loaded bite of this is a treat.
- Preheat the oven to 325°F.
- Spread the coconut on a rimmed baking sheet and toast, turning once, until lightly golden brown and crispy, about 10 minutes. Set aside to cool.
- Ten minutes before you are ready to whip the coconut cream, put the mixing bowl and whisk attachment in the freezer to chill.
- Remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the lid of the can and carefully, using a spoon, scoop the thick layer of coconut cream from the top and transfer it to the chilled mixing bowl. (Reserve the coconut water that has settled to the bottom of the can for another use.)
- Whip the cream on medium speed until light and fluffy. Add the agave syrup and vanilla and continue to whip until incorporated. Fold in half of the toasted coconut, cover, and chill until ready to serve.
- To serve, put 2 banana halves and some pineapple on a plate. Top with a dollop of the coconut whipped cream, drizzle with the strawberries, and garnish with cocoa nibs, if using, pistachios, and the remaining toasted coconut.
- In a medium bowl, combine the strawberries, orange zest and juice, and honey and let sit for 5 minutes. Coarsely smash the berries (leaving some texture) and add the vanilla bean and seeds, cardamom pods, star anise, and cinnamon stick. Cover and let macerate in the refrigerator, mixing a few times, for at least 4 hours and up to 24 hours. Discard the vanilla bean pod and spices before serving.
Reprinted from Bobby Flay Fit. Copyright © 2017 by Boy Meets Grill, Inc. Photographs copyright © 2017 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.