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Banana & Lilikoi Cheesecake Lumpia with Coconut Ice Cream, Drizzled with Strawberry Sauce

Source: Chef Rey A. Baysa, Canoes Restaurant & Five Palms Grill

Yield: 8 Orders

8 ea Banana Lumpia
½ C Cinnamon Sugar
8 oz Strawberry Sauce
2 C Coconut Ice Cream (2 oz per serving) more if you like
1 C Whipped Cream
8 ea Mint Sprigs

Fry lumpia in 350 degree oil until it is golden brown in color. Remove from oil and immediately roll onto cinnamon sugar. Cut it in half and present it onto a soup plate with the scoop of ice cream, drizzle the strawberry sauce and garnish with whipped cream and mint sprig.

Lumpia:
2 ea Apple Banana (cut lengthwise into 4s)
16 oz Lilikoi Cheesecake (or other flavor)
8 ea Lumpia Wrapper (may need to double wrap)

Place quartered banana and 2 oz of cheesecake onto the lumpia wrapper and fold it accordingly, following instructions from package, use egg to seal.

Strawberry Sauce:
1-½ C Frozen Strawberries
½ C Granulated Sugar (more if you want sweeter)

Bring strawberries and sugar to a boil then let it simmer for about 10 minutes. Puree and chill.

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