Coconut banana pie
”A fresh, tropical flavour, perfect for your summer evening parties. “
1h 30 min
approx. 40 min at 180°C (350°F - Gas Mark 4)
Work all of the ingredients for the crust together into a smooth, firm mixture and chill in the refrigerator for approximately half an hour. Grease a cake mould, coat it with flour, and line the bottom and sides with the crust. Poke the bottom of the crust lightly with a fork and bake in a preheated oven at 180 C. (350° F. / Gas mark 4) for 15-20 minutes. In the meantime, beat the eggs with the sugar until a smooth crème is formed. Add the coconut and vanilla sugar and mix well, then add the coconut milk. Simmer the crème in a small pot over low heat until the crème thickens and is creamy; add some rum if desired. Peel the bananas and cut them into discs. Remove the crust from the oven. Pour the crème in the middle between the edges of the crust. Bake another 10 minutes at 180 C. (350° F. / Gasmark 4). Decorate the surface with the bananas and allow to cool. Sprinkle with icing sugar (confectioner’s sugar) or grated coconut.