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Ingredients
- 2 c. Lowfat milk
- 1 c. Sugar
- 1/2 tsp Pure vanilla extract
- 5 x Egg yolks
- 1/4 c. Cornstarch
- 1/4 c. Water
- 1 c. Sweetened flaked coconut
- 1 Tbsp. Butter
- 1 1/2 Tbsp. Gelatin
- 4 Tbsp. Water
- 1 1/2 c. Graham cracker crumbs
- 1 stk Butter melted
- 9 x Bananas peeled, and
- cut 1/4" slices
- 4 c. Sweetened whipped cream
- 12 x Ladyfingers
- Fresh mint sprigs
Directions
- In a nonstick saucepan, over medium heat, combine the lowfat milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mix comes to a gentle boil, take 1 c. of the lowfat milk-sugar mix and add in it to the yolks. Whisk to blend well. Temper the egg mix to the lowfat milk mix. Cook over medium heat till it thickens slightly, 4 to 5 min, whisking occasionally.
- Dissolve the cornstarch in the water. Over medium heat, slowly add in this mix to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 min. Stir in the coconut. Add in the butter and stir till it is completely melted and mix has thickened to a custard, about 2 min. Soften the gelatin in the water and stir into the warm custard. Pour the mix into a glass bowl. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cold completely, stirring occasionally and refrigeratefor at least 4 hrs.
- In a mixing bowl, combine the crumbs and butter. Mix well. Press into the bottom of a 10-inch spring-form pan. Bake till hard, about 6 to 8 min. Remove and cold completely. Mix in 2 c. of the whipped cream to the pastry cream.
- To assemble, spread about 1 c. of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 c. of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 c. of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and refrigeratefor at least 4 hrs.
- Remove from the refrigerator and top with the remaining whipped cream. Remove the spring-form and press the ladyfingers firmly into the sides on the pastry cream. Slice the dessert into individual servings and garnish with fresh mint sprigs.
- This recipe yields 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 12 servings | |
| Calories 526 | |
| Calories from Fat 254 | 48% |
| Total Fat 28.85g | 36% |
| Saturated Fat 16.72g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 305mg | 13% |
| Potassium 371mg | 11% |
| Total Carbs 63.49g | 17% |
| Dietary Fiber 2.9g | 10% |
| Sugars 35.14g | 23% |
| Protein 5.99g | 10% |
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