Majoon

• servings: Two 10 ounce servings
• total time: 5 minutes

Ingredients

2 bananas

1 1/2 cups whole milk

1/4 cup shredded coconut, plus more for topping

1/4 cup walnuts, plus more for topping, chopped

1/2 teaspoon ground cinnamon, plus more for topping

6 Medjool dates, pitted

Chopped pistachios, for topping

Sesame seeds, for topping

Directions

Slice the bananas and add them to a blender. Add the milk, coconut, walnuts, cinnamon and dates and blend until combined, about 1 minute. Divide between 2 glasses, top with shredded coconut, chopped walnuts and pistachios, sesame seeds and a sprinkle of cinnamon and serve immediately.

Notes

Other versions use either ice cream or plain yogurt instead of the milk.

Although it takes more time, toast nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly. You can toast a few cups at a time and keep them on hand for various recipes. Toast the delicate coconut flakes, sesame seeds, and pistachios at 300°F for 3 to 4 minutes, then transfer immediately to a plate to prevent burning. Toast the almonds and walnuts at 350°F for about 12 minutes, until fragrant and crisp.

Nutrition

Serving Size -

Calories 465

Total Fat 24 g

Saturated Fat 11 g

Unsaturated Fat -

Trans Fat -

Cholesterol 18 mg

Sodium 87 mg

Total Carbohydrate 57 g

Dietary Fiber 8 g

Total Sugars 38 g

Protein 10 g