Sweet Banana Lumpia with Milk Chocolate Toasted Coconut Butter.

To toast the coconut preheat oven to 325 degrees F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color.

Add the toasted coconut and the sea salt to the bowl of a food processor. Process the mixture, stopping occasionally to scrape down the sides, for about ten minutes or until the mixture is blended and as smooth as possible. Add the melted chocolate, vanilla and salt, process again until combined. Transfer to a bowl for serving. Or transfer to a glass jar for storage. Store in an airtight container at room temperature.

To make the banana lumpia grab your bananas and depending on their size cut them into halves or quarters. You just want them to fit inside your wrappers (I cut mine into fourths). If using lumpia wrappers lightly steam them for just a few minutes before wapping or dip them in a bowl full of warm water. Place the banana in the center of the wrapper and drizzle with 1 teaspoon honey. Wet the edges of the wrappers and then fold up the sides and roll the wrappers over the bananas into a log. It is a lot like wrapping a burrito or egg roll. Repeat with the remaining ingredients.

Heat a few inches of oil in a large skillet or frying pan over low heat. Once hot, but not smoking, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. Drain on paper towels and allow to cool for 5 minutes. Serve the lumpia warm with the dark chocolate coconut butter.