A light simple dessert for a breezy summer afternoon. The banana and coconut flavours play off each other nicely, and the custard is mildly sweet, extremely soft, and surprisingly refreshing. I tried the coconut but warm and cold and prefered it warm. As I was serving myself I left it unadorned, however if I was serving this at a dinner I would dress it up with some whipped cream, drizzled chocolate syrup and toasted almond slivers. That would be just DEEE-VINE! 
Banana Coconut Custard
From: Caribbean Cookbook
INGREDIENTS:
2 cups milk
2 eggs
¼ teaspoon salt
¾ cup grated coconut
¼ teaspoon vanilla
2 tablespoons sugar
1 cup sliced ripe banana
DIRECTIONS:
1. Beat eggs slightly with essence
2. Add milk, sugar and salt, then coconut, folding in bananas last
3. Pour into greased baking dish.
4. Bake in slow oven (325 degrees) 30 – 45 minutes in a bain marie
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
Loading ...
Yum!!! I aways wonder how to use up those remaining bananas — what a nice way to dress them up.
Yum!!! I aways wonder how to use up those remaining bananas — what a nice way to dress them up.
Yum!!! I aways wonder how to use up those remaining bananas — what a nice way to dress them up.
T.W. – Give it a try
it’s practically foolproof 
T.W. – Give it a try
it’s practically foolproof 
T.W. – Give it a try
it’s practically foolproof 
Yum! Bananas and coconut together? I am all about it!
Yum! Bananas and coconut together? I am all about it!
Yum! Bananas and coconut together? I am all about it!