Banana Coconut Cream Dessert
Dive into a slice of tropical bliss with this Banana Coconut Cream Dessert, a luscious treat that combines velvety coconut custard, ripe bananas, and a buttery graham cracker crust. Perfect for satisfying your sweet tooth, this easy-to-make dessert layers creamy coconut milk-infused custard over sweet banana slices, topped with fluffy whipped cream and a sprinkle of toasted shredded coconut for a delectable crunch. With only 20 minutes of prep time, it’s an indulgent yet effortless dessert ideal for summer gatherings or anytime you’re craving a tropical escape. Serve this chilled delight to wow your guests or simply savor it as a solo moment of paradise!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter
- 50 grams granulated sugar
- 400 milliliters coconut milk
- 4 egg yolks
- 30 grams cornstarch
- 1 teaspoon vanilla extract
- 3 ripe bananas
- 300 milliliters whipped cream
- 50 grams toasted shredded coconut
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until it resembles wet sand.
Press the graham cracker mixture into the bottom of a 9-inch pie dish to create an even crust. Bake for 10 minutes and let it cool completely.
In a medium saucepan over medium heat, combine the coconut milk and half the sugar. Heat gently until it just begins to steam (do not boil).
In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth and pale yellow.
Gradually pour about 1/4 cup of the hot coconut milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Slowly whisk the tempered egg mixture back into the saucepan with the remaining coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens into a custard, about 3–5 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the custard to cool slightly.
Slice the bananas thinly and arrange them in a single layer on top of the cooled graham cracker crust.
Pour the warm coconut custard over the banana layer, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours or until fully set.
Before serving, spread or pipe the whipped cream over the chilled dessert.
Sprinkle the top with toasted shredded coconut for garnish.
Slice and serve chilled. Enjoy your creamy, tropical-inspired treat!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 31.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
