Filipino Coconut Banana Turon with Date Caramel

Using sweet bananas from Fair Trade farms in Ecuador, this traditional Filipino fare makes a mouth-watering dessert
Filipino Coconut Banana Turon
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Filipino Coconut Banana Turon
March 17, 2019
Preparation Time 30 minutes
Cooking Time 20 minutes
Serves 5-10

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


10 spring roll wrappers
5 bananas, peeled and halved
50g soft brown sugar
2 tbsp desiccated coconut
Vegetable oil, for deep-frying

For the date caramel sauce

85g spinneysFOOD Dates, pitted
40g muscovado sugar
¼ cup full-fat coconut milk
½ tsp vanilla extract
Pinch of spinneysFOOD Salt


  • 1

    Place a spring roll wrapper on your work surface with one point of the square facing you

  • 2

    Coat the cut side of a banana in brown sugar and place horizontally on the lower third of the spring roll wrapper

  • 3

    Sprinkle with a little coconut

  • 4

    Fold the tip of the square wrapper up to cover the banana

  • 5

    Fold the tip of the right side and left side in to create an envelope

  • 6

    Roll the wrapper into a log

  • 7

    Moisten the top tip of the wrapper with water and continue to roll the wrapper up to seal

  • 8

    Repeat with remaining ingredients

  • 9

    Heat about 2cm of oil in a large heavy-based frying pan to 175°C

  • 10

    Carefully fry the banana rolls seam side down into the pot. Work in batches and do not overcrowd the pot. Cook on each side for 90 seconds to 2 minutes until golden in colour

  • 11

    Place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with the remaining turon

  • 12

    For the date caramel sauce, place the dates, muscovado sugar, full-fat coconut milk, vanilla extract and a pinch of salt in a blender. Blitz until smooth and creamy



Refreshing and fruity, these sweet treats are packed with goodness
Vanilla, bananas, and velvety caramel come together for a fresh take on this fruity and comforting dessert