Banana coconut cream with chocolate wafers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14 ounces) coconut milk |
| 2 | ounces | Milk - to equal 1 pint |
| Total | ||
| 2 | ounces | Cornstarch |
| 1 | Egg | |
| 4 | Egg yolks | |
| 4 | ounces | Sugar |
| 1⅓ | teaspoon | Vanilla |
| 1 | ounce | Butter |
| 1½ | cup | Heavy cream - whipped |
| 2½ | each | Banana - peeled, cut in half |
| Lengthwise and chopped | ||
| ½ | Lemon - juiced | |
Directions
Dissolve the cornstarch in the milk. Add the egg and yolks and incorporate. In a saucepan combine the milk and sugar and bring to a boil. Temper into the yolk mixture. Return to a boil and whisk for 1 minute. Stir in vanilla and butter. Cool. When chilled whisk to lighten and fold in whipped cream. Cut bananas and toss in lemon juice. Stir in bananas.
CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315 For the Coconut Cream:
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