French Silk Banoffee Chocolate Coconut Recipe

He's too far down for us to grab, yet he could jump to our hands. He can climb up a towel we hung there. My parents' cat creeps around log support beams towards the ceiling. However, he will not disclose. He probably hates that we brought him here.

Ingredient 

– CRUST – 1 3/4 cup crushed Nilla Wafers or graham cracker – 1/2 cup butter melted, 8 tablespoon – 2 tablespoons honey – 1/4 cup shredded coconut – FILLING – 3 ounces dark chocolate melted – 1/2 cup butter softened, 8 tablespoon – 1/2 cup granulated sugar – 3 teaspoons vanilla extract divided – 2 egg – 1 (14 ounce) can dulce de leche , or your favorite caramel – 4 bananas sliced – 1 in can full fat coconut milk chilled overnight the fridge – 1/2 cup heavy cream – 1-2 tablespoons powdered sugar – Cocoa and chocolate shavings for dusting

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1

Grease an 8- or 9-inch tart pan. Mix Nilla Wafer crumbs, melted butter, honey, and coconut in a bowl. Press the mixture into the tart pan. Put in fridge to chill. Meanwhile, make the filling. 

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2

The chocolate should be melted and smooth in 1-2 minutes in a small microwave-safe bowl, stirring after each 30-second interval. 

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3

Whisk the butter and sugar in a large bowl of an electric mixer using the whisk attachment for 1–2 minutes until frothy. Melt chocolate and add vanilla. Stir well to blend.

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4

Mix on medium speed for 5–10 minutes, adding eggs one at a time, leaving 5 minutes between each addition. After mixing, pour the contents into the crust. Refrigerate the tart for 30–60 minutes after smoothing the filling.

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5

After the chocolate silk mixture sets, take the tart from the fridge and carefully sprinkle dulce de leche. Keep refrigerated until serving. Whip cream right before serving. Turn your cold coconut milk can over and open it from the bottom. 

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6

Coconut water should be around 1/2 cup on top. Containerise the water for later use. Take coconut milk cream and put it in a bowl. Add 1/2 cup heavy cream. Soft peaks appear after 3–5 minutes of whipping the creams.

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7

Mix in powdered sugar and 1 tsp vanilla. Slice and spread bananas on dulce de leche. Optional coconut cream with cocoa/chocolate dusting. Serving quickly after adding bananas is advised because they will darken after a few hours. 

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also see

also see

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