Coconut Banana Cream Pie Parfaits.
Ingredients
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 cans (14 ounce) full fat coconut milk
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons salted butter
- 1 tablespoon vanilla extract
- 1 cup finely crushed Ritz crackers
- 1 cup shredded coconut
- 6 tablespoons salted butter, melted
- 3 tablespoons honey
- 4 bananas, sliced
- 1 1/4 cups heavy cream
- shaved chocolate for topping
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Instructions
- 1. To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes. Remove from the heat. Stir in the vanilla and butter. Transfer to a bowl, cover with plastic wrap and let cool completely until set, about 20-30 minutes..
- To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes. Remove from the heat. Stir in the vanilla and butter. Transfer to a
- , cover with plastic wrap and let cool completely until set, about 20-30 minutes..
- 2. To make the crust. Preheat the oven to 350 degrees F. In a small bowl, mix together the cracker crumbs, coconut, melted butter, and 1 tablespoon honey. Spread the mix out on a baking sheet and transfer to the oven. Bake 10 minutes, until light golden and toasted. Remove and let cool.
- 3. To make the cream. Whip the cream together until stiff peaks form. Fold in the 2 tablespoons honey.
- 4. Assemble. In the bottom of 6-8 glass jars or cups, layer the crust, bananas, pudding, and about 1 tablespoon whipped cream. Repeat the layer 1 more time. Chill 30 minutes or up to 1 day. Serve topped with shaved chocolate.
Source
Original recipe: View Original