Chocolate and puff pastry combined with creamy baked banana and crispy coconut flakes makes this a decadent dessert. (one that also happens to be easy to whip up!)
1 sheet of puff pastry
1 banana, sliced into thin rounds
1/2 chocolate spread
1/2 coconut flakes
Cut mini squares out of the puff pastry. Spray a mini cupcake pan with oil then gently press each square of dough into a cupcake mold. Place 1 tsp. of chocolate spread in the center of each dough. Place 1 banana round on top of chocolate then top with coconut flakes. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.
~ Recipe submitted by Nina Safar