Coconut and Banana Salad

My sister in law, Elin (who has travelled extensively through Africa along with my brother) often makes this accompaniment and serves with Indian or African food. I don't know why it reminds me (and her) so much of Africa since we have never had this type of salad there! But there is something African about it....that's for sure. This is also excellent as a healthy treat for kids (or grown ups!). The bowl in the picture I bought in Mombasa, Kenya.

The simplest combinations are often the best

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Coconut and Banana Salad

Serves 2 as a side dish


  • 1 banana ripe, but firm, sliced in thick slices
  • 4-5 tablespoons desiccated coconut


  1. Peel the banana and slice in thick slices (1 centimetre/0.4 inches)
  2. Place the 4-5 tablespoons desiccated coconut in a small bowl.
  3. Toss each banana slice in the coconut so that it will cover the banana.
  4. Serve immediately or cover with a cling film if serving later.


  • This also makes a nice dessert. Pop the coconut covered banana slices into the freezer (lay them flat so that they don't overlap). Freeze for 30 minutes for a quick and healthy frozen treat.
  • You can also dip the bananas in finely ground nuts or cocoa powder.