Ingredients
·
397g
can caramel
·
100g
dark chocolate
·
4 bananas
·
a
little cocoa powder , for dusting
FOR THE COCONUT CREAM
·
400ml
can coconut milk
·
4
large egg yolks
·
4
tbsp caster sugar
·
2
tbsp plain flour
·
1
tbsp cornflour
·
2
tbsp Malibu
·
300ml
pot double cream
FOR THE BASE
·
200g
pack creamed coconut , roughly chopped
·
400g
bourbon biscuits
Method
1.
To make
the base, gently melt the creamed coconut in a pan, stirring frequently.
Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash
to the finest crumbs you can). Mix with the melted coconut and a pinch of salt.
Press over the base and up the sides of a 22cm round loose-bottomed fluted tin.
Chill.
2.
To make
the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk
together the egg yolks, caster sugar and flours. Pour the hot coconut milk over
while whisking continuously. Tip back into the pan and gently heat, stirring
constantly, until thickened, smooth and glossy. (At first it will be lumpy, but
keep beating and it will become smooth.) Simmer for 2 mins, then take off the
heat and stir in the Malibu. Cool with a sheet of cling film laid directly on
the surface so a skin doesn't form.
3.
Scrape
the caramel into a pan with the chocolate, broken into chunks, and gently melt
together. Peel and slice the bananas, then arrange the slices over the base of
the pie. Pour over the chocolate caramel and chill again to set - 1 hr at
least, or up to 24 hrs.
4.
When
the coconut cream has gone cold, scrape into a bowl with the double cream and
beat until just thick enough to hold a peak. Gently spoon into a plastic food
bag (easy to transport) and chill until ready to serve.
5.
To
serve, snip off the end of the cream bag and pipe all over the pie. Dust with a
little cocoa to finish, and eat with any extra coconut cream mixture served in
a bowl.
Credit to : bbcgoodfood.com
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