Banoffee with a tropical twist
No crust as this dessert isn’t a pie. Instead of digestive biscuits, you have toasted coconut flakes. You serve the banoffee in wineglasses to expose the beautiful layers of banana slices, salted caramel and cream.
Servings 4 people
Ingredients
Salted caramel sauce
- ½ cup brown sugar firmly packed
- 2 tablespoons honey
- 2 tablespoons butter
- ½ cup whipping cream
- ¼ teaspoon salt
To make the dessert
- 4 ripe bananas peeled and sliced
- 8 tablespoons toasted coconut flakes (available in some groceries and in most health stores)
- whipped cream
- dark chocolate shaved
Instructions
Make the salted caramel sauce
- Place the sugar, honey and butter in a sauce pan.
- Set over medium-high heat and cook, swirling the pan occasionally but without stirring, until the sugar melts completely.
- Off the heat, carefully pour in half a cup of cream. Stir to combine.
- Heat just until bubbles form along the edges.
- Cool to room temperature.
Assemble the banoffee
- Place a tablespoonful of toasted coconut at the bottom of each of four glasses.
- Follow with a tablespoon of cooled salted caramel sauce.
- Add the sliced bananas then another tablespoonful of toasted coconut.
- Pour in two to three tablespoonfuls of salted caramel sauce.
- Top with whipped cream and sprinkle with shaved dark chocolate.
- Serve immediately.
