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!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until it resembles wet sand.

Step 3

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.

Step 4

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).

Step 5

In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth and pale yellow.

Step 6

Gradually pour about 1/4 cup of the hot coconut milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Step 7

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.

Step 8

Remove the saucepan from the heat and stir in the vanilla extract. Allow the custard to cool slightly.

Step 9

Slice the bananas thinly and arrange them in a single layer on top of the cooled graham cracker crust.

Step 10

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.

Step 11

Before serving, spread or pipe the whipped cream over the chilled dessert.

Step 12

Sprinkle the top with toasted shredded coconut for garnish.

Step 13

Slice and serve chilled. Enjoy your creamy, tropical-inspired treat!

Nutrition Facts

Serving size	1306.9 grams (1306.9g)

Amount per serving	% Daily Value*
Calories	3092

Total Fat 172.70g	221%
Saturated Fat 99.80g	499%
Polyunsaturated Fat 0.80g
Cholesterol 1013mg	338%
Sodium 1346mg	59%
Total Carbohydrate 369.20g	134%
Dietary Fiber 21.20g	76%
Total Sugars 178.80g
Protein 33.20g	66%

Vitamin D 104IU	518%
Calcium 294mg	23%
Iron 11mg	61%
Potassium 2243mg	48%

*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.

Source of Calories

Fat: 49.1%

Protein: 4.2%

Carbs: 46.7%