I am blessed to be able to live in the tropics! And I am blessed that my family and I can enjoy a “taste of the tropics” anytime we want with the amazing tropical fruit available year round. Our house is surrounded by coconut trees and banana trees, which I LOVE! Our island has over 30 different varieties of bananas, some that are found nowhere else in the world. And the coconuts – well, just wow! I love coconut and have found that locals don’t waste ANY part of the coconut OR the tree. Literally everything is used! Did you know you can even eat parts of the trunk?!
Bananas: This fruit is low in calories but loaded with potassium, vitamin C, vitamin B-6, manganese, fiber, and many other nutrients. A banana gives you energy and is a perfect way to refuel after a workout or to start your day.
Coconuts: Where do you even begin with this amazing food? Coconut is also high in fiber, improves digestion and heart health, also an excellent quick energy booster, and is known to speed up metabolism, making it a perfect fat burner! Coconut also fights bacteria, improves insulin production, can protect against osteoporosis, kidney stones, and liver disease, supports thyroid function, reduces inflammation, AND helps to boost the immune system! What more could you ask for in a food?! We add grated coconut to cereals, baked goods, and fruit salads. Coconut milk is a great substitution for regular milk in cooking and baking and for the liquid in smoothies. I love coconut milk mixed with the Tropical Strawberry Shakeology!
I love trying to come up with new recipes that incorporate a taste of the tropics and recently made up this one for a family breakfast that became an instant favorite. Canned coconut milk can be used instead of fresh (in case you don’t have a coconut tree in your backyard!) and really, any variety of banana would work, though I used a tiny little island variety that’s so commonly available where we live.
Coconut Crepes with Maple Cinnamon Banana Topping
Crepes:
1 1/2 cups coconut milk
1 cup whole wheat flour
2 eggs
1 tsp vanilla
Blend together. Cook on medium heat griddle.
Topping:
3 small bananas, sliced
1/4 cup coconut oil
1/2 cup pure maple syrup (coconut syrup could be used instead if desired)
1/2 tsp cinnamon
Saute bananas in coconut oil about 2 minutes. Add syrup and heat through till bubbly. Stir in cinnamon. Spoon over rolled crepes.
Enjoy your little taste of the tropics!