Pisang Cobbler with Ice Coconut CREAMi

Pisang Cobbler with Ice Coconut CREAMi

Chef Rommy
Prep Time

10 minutes

Cook Time

25 minutes

Category

Ninja CRISPi - FN101

Ingredients

    Fruit Filling:

    • 2 - 3 Bananas (sliced diagonally)
    • 60g Palm sugar (shaved)
    • 1 tbsp Granulated sugar (optional)
    • 1 tsp Lime or lemon juice
    • 1 tsp Cornstarch
    • 1 tbsp Butter

    Cobbler Topping:

    • 100g All-purpose flour
    • 1 tsp Baking powder
    • 1/4 tsp Salt
    • 2 tbsp Sugar
    • 50 ml Coconut milk
    • 30g Melted butter
    • 1/2 tsp Vanilla extract
    • Ninja CRISPi - FN101

    Directions

    1. Heat the butter (in the CRISPi, use a heatproof container). Place the bananas into the glass container. Select the Air Fry function and cook for 6 minutes using the Air Fry button in the large Ninja CRISPi pot.
    2. Prepare the Topping: While the filling is cooking, prepare the batter in a separate bowl. Combine the flour, baking powder, salt, and sugar. Stir in the coconut milk, melted butter, and vanilla extract. Mix until it forms a thick "drop batter" consistency.
    3. Assemble and Bake: Spoon the batter over the hot fruit filling (it doesn’t need to be perfectly smooth; a rustic look works best).
    4. Final Cook: Return the dish to the Ninja Crispi. Select the Air Fry mode and cook for 20 minutes until the topping is golden brown and fully cooked.
    5. Serve the banana cobbler and add coconut ice cream on top as a topping.