Best Banana In Coconut Cream Recipes

BANANA IN COCONUT CREAM

Steps:

• In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
• Remove cinnamon and discard.
• Divide the mixture into 6-8 small bowls and serve warm.

COCONUT BANANA CREAM PIE

Steps:

• Spray a 9 inch pie plate with nonstick cooking spray & set aside.
• In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into prepared pie plate. Chill 30 minutes.
• In a small bowl, whisk together the egg yolks, ¼ cup granulated sugar, cornstarch, salt, and flour. Slowly whisk in 1 cup of half and half.
• In a medium saucepan, combine the remaining half & half and ½ cup sugar and bring just to a boil medium heat. Slowly stir in the egg mixture and continue to cook, stirring constantly until thick & bubbly.
• Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 ½ cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.
• Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
• Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape it into a decorative mound. Sprinkle The top evenly with ½ cup toasted coconut and serve immediately

BANANA COCONUT CREAM PIE

Steps:

• Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
• Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
• Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

BANANA-COCONUT LAYER CAKE

Steps:

• Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line bottoms with parchment paper.
• Place unpeeled bananas on a rimmed baking sheet and roast until blackened and juices have begun to seep out, about 30 minutes. Set aside to cool, then peel and set aside in a bowl. Discard peels, but add any pan juices to the bowl.
• While bananas are roasting, spread coconut out on another rimmed baking sheet and toast in the same oven until golden brown, 5 to 10 minutes, stirring once. Set aside and let cool.
• In a large bowl, whisk together flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix bananas (with juices) until mashed.
• At low speed, add sugars and mix to combine. Mix in eggs, one at a time, then add butter, sour cream, vanilla extract, and lime juice. Mix in flour and 1 cup toasted coconut, mixing only until just combined. (Save remaining coconut for topping cake.)
• Divide batter between prepared pans and bake, rotating halfway through, until top is golden and springs back, 40 to 55 minutes. Cool in pans for 10 minutes, then unmold and transfer to a wire rack. Let cool completely.
• To prepare frosting, open can of coconut cream and scoop 1/2 cup of the solid cream off the top into a measuring cup. Remaining cream can be frozen for up to 6 months.
• In an electric mixer fitted with the whisk attachment, beat the butter until soft and fluffy. Beat in softened cream cheese, one chunk at a time, until mixture is very smooth. Beat in coconut cream and sugar until smooth. Beat in extract and salt. If frosting seems too soft, refrigerate 15 to 30 minutes to help it set (not longer, or it may become too firm to spread).
• Spread a little less than half the frosting over one cake layer and sprinkle with half the reserved toasted coconut. Top with second layer, spread remaining frosting on top, and sprinkle with remaining toasted coconut, leaving sides of cake bare.