Pina Colada Roll
Give it a try... a little bit of work, but oh so worth it! And don't even go near that bathroom scale!!
Our challenge for this week (ending Oct.1, 2011) was to make a sweet sammie w/8 ingredients or less... this is my creation.
Blue Ribbon Recipe
Holy cow, as soon as you take a bite of this delicious dessert you feel like you're on a beach somewhere in the Caribbean. The tortilla is crispy and the banana's warm and creamy. We love the added flavor from the rum on the pineapples and coconut. The whipped cream and cherry on top complete the fantastic flavor combination. What a treat!
Tip: If you don't want to use rum, substitute 1/4 tsp of rum extract. The Test Kitchen
2flour tortillas (8" diameter)
1 cmelted milk chocolate chips
1/2 cchunk pineapple, drained (about 6-8 pieces)
1/4 ccoconut, sweetened
1 tsprum (I used Captain Morgan Spiced Rum)
1/2 ctoasted & salted pecans, chopped
·Reddi-wip whipped cream (in a can)
How to Make Pina Colada Roll
- Peel and slice banana in half and then slice it lengthwise (4 pcs). Spread 1 Tbsp melted chocolate on center of tortilla, just what the banana pieces will cover; lay banana pieces side by side, cut side up; drizzle just a few drops of chocolate on bananas; top with pineapple/coconut mixture (about 6 pcs. of pineapple fit on top of bananas). Drizzle with a little bit more chocolate!