Taiwanese Coconut Ice-Cream Roll

Serves 4

Time 15 minutes

Ingredients

4 scoops coconut & raspberry gelato

4 rice paper sheets

1 ripe banana, thinly sliced

4 tbsp shaved coconut

4 tbsp roasted crushed peanuts

4 tsp condensed milk, to drizzle

Method

Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5–10 seconds until just soft and pliable, then lay it flat on a clean, damp tea towel.

In the centre of the sheet, place a scoop of gelato, a few banana slices, 1 tablespoon of shaved coconut, and 1 tablespoon of crushed peanuts. Drizzle lightly with condensed milk.

Fold the bottom edge of the rice paper up over the filling, fold in the sides, then roll tightly to enclose — just like a burrito or spring roll.

Repeat with the remaining rice paper sheets and filling. Serve immediately for a soft, chewy texture, or chill in the freezer for 10–15 minutes for a firmer, more street-style finish.