Easy banana & coconut unicorn dessert recipe
Vegan, gluten-free, wheat-free, quick & easy.
I'm so happy the Unicorn trend is back! They are the cutest and make desserts so much more exciting.
These magical pot's of yumminess are filled with an iced banana & raspberry 'nice-cream', topped with a pink coconut whip, vegan sprinkles, unicorn details and unicorn dust (edible glitter). 
These unicorn desserts are quick & easy to make, eye-catching and full of flavour. Did I mention, they're guilt-free too, yay!
The coconut topping is light and creamy, goes perfectly with the banana based 'nice-cream'.
They would be perfect at a birthday party, for Valentines, Mothers Day, baby showers or just to enjoy making!
Preparation- Overnight
Serves- 4-5
Level- Easy
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Ingredients for the 'nice-cream'
-2 bananas (frozen)
-10g of raspberries (fresh or frozen)
-1/4 teaspoon of maple syrup
-Dairy-free milk (if needed)
Ingredients for the decoration
-Coconut whip (Get my recipe here)
-Pink food colouring (optional)
-Vegan sprinkles (optional)
-Roll out fondant (for the horn + ears)
-Edible gold glitter (opional)
-10g of raspberries (fresh or frozen)
-1/4 teaspoon of maple syrup
-Dairy-free milk (if needed)
Ingredients for the decoration
-Coconut whip (Get my recipe here)
-Pink food colouring (optional)
-Vegan sprinkles (optional)
-Roll out fondant (for the horn + ears)
-Edible gold glitter (opional)
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To make the 'nice-cream'
Step 1- Place the frozen bananas, raspberries and maple syrup into a food processor/blender and whizz up until smooth.
Add in a splash of dairy-free milk if too thick.
Step 2- Spoon into your chosen dessert cups/bowls.
To make the unicorn mane
Step 1- Get my coconut whip recipe here.
Step 2- Add a dot of pink food gel to the coconut whip and mix.
Step 3- Transfer the coconut whip into a piping bag fitted with an open star tip nozzle and pipe swirls, rosettes to replicate a unicorn mane.
Top off the dessert with vegan sprinkles (I use Baking Time Club- Unicorn) and homemade unicorn horn & ears made out of white fondant painted gold with edible lustre dust. I use Rainbow Dust.
Serve immediately or store in the freezer and allow to defrost for 5 minutes before eating.
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Holly Jade
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