Fried Coconut Cranberry Wrap 😋

 

Filling

• 12 ounces of fresh cranberries
• 2/4 cup granulated sugar
• 1/4 cup of brown sugar
• 1/4 cup of corn syrup
• 1 small can of evaporated milk
• 1/4 cup of canned coconut milk
• 1/2 cup water
• 3 tablespoons of cornstarch
• 1 tablespoon butter
• 1 cup of sweetened coconut flakes
• 1 banana sliced

In a medium sauce pan combine cranberries, sugars, corn syrup, evaporated milk, water coconut flakes, and butter.  Bring to boil and continue to cook at lower temperature stirring until cranberries become soft. In a small cup mix coconut milk and cornstarch until blended with no clumps.  Add to sauce pan and cook until it becomes thick. Set aside and let cool.

In separate bowl

• 1 large egg beaten
• 1/2 cup of canned coconut milk

In separate bowl

• 1 cup of flour
• 2 tablespoons of granulated sugar
• 1 tablespoon of brown sugar
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of cinnamon
• 1 bag of large tortilla wraps
• Oil for deep pan frying

Combine beaten egg and coconut milk in one large flat bowl.  In other large flat bowl combine the flour, sugars, nutmeg, and cinnamon.  Dip tortillas in egg wash and then in flour mixture.  

Put spoon full of cranberry filling and slices of banana on tortilla.  Fold tortilla shut and dip in egg wash and flour again.  "Deep fry" in a pan filled with a generous amount of oil, enough oil that the tortilla can float while cooking. 

When crisp top with powered sugar if desired.