INGREDIENTS

  • 4 x 10 cm sweet tart cases
  • 2 medium bananas
  • 40gr Shredded coconut
  • 120ml coconut cream
  • 10ml honey
  • 10ml lemon juice
  • 40gr castor sugar
  • 4 whole eggs
  • 120 ml single cream
  • 100 gr icing sugar

INSTRUCTIONS

Premake 4 x 10cm tart cases.
In a large bowl mix shredded coconut and coconut cream.
Add eggs, lemon juice, sugar and cream.
Pour mixture into pastry case to 1/2 cm under top edge.
Live banana and lay into egg mix around edge.
Bake in oven at 160 °C until mix sets.
Allow to cool and set.
Drench with icing sugar and cinnamon.
Serve with single cream.

NOTES

Great recipe thanks to the York Street kitchen More great recipes online foodlife.com.au

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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