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Monday, 5 February 2018

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

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)

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


  1. So cute and adorable! ♥♥♥

  2. Wow!! So adorable! My little girls will go crazy seeing this unicorn! Thank you for sharing the recipe!


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