Ingredients

Method

• 50 g brown sugar, plus 2 T for sprinkling
• 200 g desiccated coconut
• 220 g coconut flour
• 1 free-range egg
• 4 T honey
• 1⁄2 cup milk
• 4–6 bananas, peeled and halved
• 200 g sugar

Method

Ingredients

Preheat the oven to 180°C. Roll out two-thirds of this shortcrust pastry to a thickness of 1⁄2 cm. Line an 18 cm pastry case with the dough, sprinkle with 2 T brown sugar and blind bake for 10 minutes.

To make the filling, mix 200 g desiccated coconut, 220 g coconut flour, 1 free-range egg, 4 T honey and 1⁄2 cup milk. Spread over the pastry, then top with 4–6 peeled and halved bananas. Sprinkle with 50 g brown sugar and bake at 180°C for 12 minutes.

Melt 200 g sugar in a pan until a dark caramel forms and the sugar has dissolved (don’t stir, just swirl the pan).
Pour a thin layer of caramel over the bananas and allow to cool before serving with ice cream of your choice.

Find the shortcrust pastry recipe here.

Discover more pie recipes here.