Every year in December, my thoughts return to Montreal where I spent my early childhood. In Canada, the holiday season was synonymous with my cousins and me enjoying those great snowball fights.
Here in Los Angeles, these delicious Snowballs are made with bananas that are cut into chunks, rolled in sour cream and then in coconut. Rather than throwing these Snowballs at anyone, it’s best to serve them on a festive platter, surrounded by lush, fresh strawberries.
While Snowballs are fun to make, if anyone’s around during the process, these treats will never make it to your holiday table. But if they do, they’ll be the hit of the party – guaranteed!
Prep time: 15 minutes
Makes: 15 snowballs (or pieces)
Serves 4 to 6
3 ripe bananas
Juice of one lemon or lime
8 ounces sour cream
2 tablespoons Amaretto liqueur
3 cups Baker’s Angel Flake Coconut®
1 quart fresh, whole strawberries
1. Peel and cut the bananas into one-inch chunks (approximately 5 chunks per banana).
2. Place bananas in a shallow bowl and gently toss in the lemon or lime juice.
3. In a separate, shallow 10-inch bowl, gently stir together the sour cream and Amaretto liqueur; set aside.
4. Place coconut in a separate 10 or 12-inch shallow bowl and set aside.
5. Using two forks, lightly coat each banana chunk with the sour cream mixture followed by the coconut (roll each banana chunk in the coconut until it is thoroughly coated and looks like a snowball).
6. Place snowball on a serving platter. Repeat with remaining banana chunks and arrange in a mound on the serving platter.
7. Fan each strawberry by making two vertical cuts into it. Arrange strawberries in a circle around the Snowballs.
8. Refrigerate Snowballs up to three hours (covered in plastic wrap) or serve immediately.
Text & Photograph ©2011 Nancy DeLucia Real