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
2 cups milk
¼ teaspoon salt
¾ cup grated coconut
¼ teaspoon vanilla
2 tablespoons sugar
1 cup sliced ripe banana
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