French Silk Banoffee Chocolate Coconut Recipe: It’s obvious that two of those “oh mans” are for this tart, but the third one is for the night I had. We’ll probably begin with the third oh man and keep the best for last.
French Silk Banoffee Chocolate Coconut Recipe
Ingredients
CRUST
- 1 3/4 cup crushed Nilla Wafers or graham crackers
- 1/2 cup butter melted, 8 tablespoons
- 2 tablespoons honey
- 1/4 cup shredded coconut
FILLING
- 3 ounces dark chocolate melted
- 1/2 cup butter softened, 8 tablespoons
- 1/2 cup granulated sugar
- 3 teaspoons vanilla extract divided
- 2 eggs
- 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
Instructions
Coat an 8 or 9-inch tart pan with grease.
Melted butter, honey, coconut, and Nilla Wafer crumbs should all be combined in a bowl. Fill the tart pan with the mixture and press it in. Put in the refrigerator to cool.
Meanwhile, get the filling ready. The chocolate should be melted and smooth in 1-2 minutes by stirring it every 30 seconds in a small microwave-safe bowl.
After using an electric mixer with a whisk attachment in a large bowl, beat the butter and sugar together for one to two minutes, or until the mixture becomes frothy. Stir in the vanilla essence and the melted chocolate. Mix the ingredients well until well blended.
Set your mixer to medium speed and gradually add the eggs, one at a time, leaving about 5 minutes between each addition. Beat for 5 to 10 minutes. Pour the contents into the prepared crust after it has thoroughly combined. After evening out the filling, put the tart in the fridge to chill for half an hour or more. Take the pie out of the refrigerator and carefully sprinkle the dulce de leche on it once the chocolate silk mixture has solidified. Keep chilled until you’re ready to serve.
Whip the cream right before serving. Turn your chilled coconut milk can upside down and start at the bottom to open it. At the top, there ought to be around half a cup of coconut water. Transfer the water into a container so that it can be used later. Remove the coconut milk cream with a spoon and transfer to a bowl. Pour in the half-cup heavy cream. Beat the creams until soft peaks form, 3 to 5 minutes. Stir with 1 tsp vanilla and powdered sugar.
After slicing, distribute the banana slices on top of the dulce de leche. If desired, dust with cocoa powder and chocolate and top with coconut cream. After adding the bananas, serve right away because they will start to brown in a few hours.
