🌴Banana and coconut wrapped in golden crisp lumpia, rolled in caramel and crushed macadamia nuts.
It’s dessert. It’s indulgent. It’s your new tropical go-to.
A Taste of the Islands, Wrapped in Lumpia
This Macadamia-Crusted Lumpia is inspired by the merienda tradition of turon (banana lumpia), but it takes a tropical twist by adding crunchy young coconut nestled between sweet, creamy Thai bananas. It is then wrapped, fried golden, dipped in rich coconut caramel, and finished with a buttery macadamia crunch. It’s a little Hawaii, a little Philippines, and a whole lot of magic.
Whether you serve these for a summer dinner party or as a Filipino-style mid-afternoon break, they’re best enjoyed warm with sticky fingers and happy hearts.
Why You’ll Love This Recipe
🍌 Tropical flavors, dialed up – Sweet banana, tender young coconut, buttery macadamia, and deep coconut caramel.
🥥 Inspired fusion – Think of it as a distant cousin of turon, with a mahalo upgrade.
🔥 Quick but decadent – Only 30 minutes from start to finish.
✨ Perfect for sharing – These are crowd-pleasers, and easily doubled.
Ingredients
For the Lumpia:
- 3 Thai bananas, peeled and sliced lengthwise into 4 flat pieces each
- 1 can young coconut (strips drained and cut into ~3-inch lengths)
- 8 lumpia wrappers
- Water (for sealing)
- Neutral oil for frying (e.g., canola or vegetable oil)
For the Coconut Caramel:
- 3 tbsp coconut water
- 1 cup coconut sugar
For the Macadamia Crust:
- 1 cup salted macadamia nuts, finely crushed
- Optional: 1 tsp sea salt (if using unsalted nuts)
Equipment You’ll Need
🔪 Sharp knife
💧 Small bowl of water (for sealing)
🍳 Heavy-bottomed pan or pot for frying
🥢 Tongs or chopsticks
🍲 Small pot (for caramel)
🧻 Paper towels or colander for draining
Instructions
1. Assemble the Lumpia
- Position a lumpia wrapper like a diamond, one corner pointing toward you.
- Place one slice of banana horizontally near the bottom.
- Top with a few strips of young coconut, then sandwich with another banana slice.
- Fold the bottom corner up over the filling, then fold in the left and right corners.
- Brush the top edge with water, then roll tightly into a sealed lumpia.
- Repeat until you’ve wrapped all 8.
2. Fry to Golden Perfection
- Heat about 1 inch of oil in a frying pan over medium heat.
- Fry lumpia 2–3 minutes per side, or until golden and crispy.
- Drain on paper towels or a cooling rack.
3. Make the Coconut Caramel
- In a small saucepan, combine coconut sugar and coconut water.
- Bring to a gentle boil, then reduce heat and simmer for 6–7 minutes, stirring occasionally.
- Remove from heat once it thickens slightly into a pourable caramel.
4. Crust and Finish
- Roll each fried lumpia in warm caramel.
- Immediately coat in crushed macadamia nuts, gently pressing so they stick.
- Serve while warm—or reheat in the oven or air fryer before serving.
Tips & Tricks
🌡 Watch your caramel! Don’t overboil! It should stay pourable, not candy-like.
🥄 Use a spoon or tongs to roll lumpia in caramel without burning your fingers.
🍽 Make ahead? Fry lumpia and store at room temp; reheat and dip just before serving.
🧊 Chill your macadamia nuts before crushing for a cleaner, crumbly crust.
Storage & Make-Ahead
- Lumpia (pre-dipped): Store at room temp for up to 6 hours. Reheat in the oven or air fryer at 350°F until crispy.
- Caramel: Make ahead and store in a sealed jar in the fridge for up to 5 days. Gently reheat before using.
- Macadamia Crust: Crush and store in an airtight container.
Pairing Suggestions
🥥 Serve with a scoop of coconut ice cream for a plated dessert.
🍹 Beat the heat and serve with Suan Mei Tang Chia Fresca.
☕ Pair with Mexican café de olla to wash down the sweetness.
Variations
🍌 Classic Combo: Swap young coconut for canned jackfruit (langka) to recreate the traditional turon flavor with a twist.
🌰 Nut-Free Version: Omit the macadamia entirely or substitute with toasted sesame seeds for crunch without allergens.
🍫 Extra Indulgent: Add a thin sliver of dark chocolate in the center before wrapping.
A Little Note from My Kitchen
This recipe is all about turning the familiar lumpia into something unexpectedly luxurious. It’s a nod to Filipino comfort food, infused with flavors from Hawai‘i: a treat that brings a little sunshine to your table any time of year.
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