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  • Banana Coconut Cream With Chocolate Wafers

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    Banana Coconut Cream With Chocolate Wafers
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 can Coconut lowfat milk, (14 ounces)
    • 2 ounce Lowfat milk - to equal 1 pint total
    • 2 ounce Cornstarch
    • 1 x Egg
    • 4 x Egg yolks
    • 4 ounce Sugar
    • 1 1/3 tsp Vanilla
    • 1 ounce Butter
    • 1 1/2 c. Heavy cream - whipped
    • 2 1/2 x Banana - peeled, cut in half lengthwise and minced
    • 1/2 x Lemon - juiced
    • 1/2 box , ( approximately 15 sheets) - phyllo dough
    • 1/2 c. Butter - melted
    • 1/2 c. Granulated sugar
    • 1/2 c. Cocoa pwdr

    Directions

    1. For the Coconut Cream: Dissolve the cornstarch in the lowfat milk. Add in the egg and yolks and incorporate. In a saucepan combine the lowfat milk and sugar and bring to a boil.
    2. Temper into the yolk mix. Return to a boil and whisk for 1 minute. Stir in vanilla and butter. Cold. When chilled whisk to lighten and mix in whipped cream. Cut bananas and toss in lemon juice. Stir in bananas.
    3. For the Chocolae Wafers: Lay out one piece of phyllo on a work surface. Brush liberally with butter and sprinkle with white sugar.
    4. Using a sifter or possibly a shaker cover dough with the cocoa. Place on another layer of phyllo and continue 2 more times finishing with a plain layer. You should have a total of 5 layers, 3 sheets.
    5. Place sheets on a cookie sheet. Place a cookie sheet on top and weigh down slightly in order for the phyllo not to rise. Bake for 10-12 min in a 350 degrees. Remove from oven and let cold. Break each sheet into10 abstract pcs.
    6. To serve: Layer the banana coconut cream between two layers of the chocolate wafer, finishing off with a final chocolate layer.
    7. Yield: 10 servings

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