Banana-Coconut-Jasmine Lipstick

A lipstick creation with Debic Vegantop

Banana Coconut jasmine


For 30 servings


900 g bananas

300 g flour

8 g baking soda

8 g baking powder

5 g salt

160 g sugar

80 g sunflower oil

80 g water


500 g vegan milk chocolate

100 g almond pieces

100 g sunflower oil


400 g Debic Vegantop

400 g coconut milk

40 g sugar

2 g jasmine tea powder

8 g Malibu


190 g coconut fat

180 g icing sugar

30 g water

2 g salt

55 g ground almonds

50 g Debic Vegantop

325 g flour

100 g potato starch

2 g baking powder


Banana cake

Mix the bananas with the sugar.

Then add the dry ingredients.

Mix with the oil and water and divide into 13 x 2.8 x 2.8 cm baking moulds.

Bake at 160°C for 45 minutes.

Leave to cool and freeze.

Dipping chocolate

Melt the chocolate and mix in the almond pieces.

Coconut topping

Mix the coconut purée, Vegantop and sugar and beat until fluffy.

Then mix in the Malibu.

Sprinkle grated coconut on a plate and pipe strips of coconut topping on it with a round nozzle.

Sprinkle grated coconut onto it and put in the freezer.

Sablé batter

Mix the coconut fat, icing sugar, salt and almond powder into a dough.

Add the Vegantop and water and mix well.

Mix the flour and potato starch, add and knead into a smooth dough.

Knead the dough and roll out to 2 mm thick.

Cut out a 14 x 3 cm oval and bake the sablé at 160°C for 20 minutes.


Dip the banana cakes in the chocolate and put them on the sablé slices.

Brown the coconut strips using a cook's blowtorch and cut into 12 cm pieces.

Cut them diagonally and place on the cakes.