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Ingredientes
- 1 can Coconut lowfat milk, (14 ounces)
- 2 ounce Lowfat milk - to equal 1 pint total
- 2 ounce Cornstarch
- 1 x Egg
- 4 x Egg yolks
- 4 ounce Sugar
- 1 1/3 tsp Vanilla
- 1 ounce Butter
- 1 1/2 c. Heavy cream - whipped
- 2 1/2 x Banana - peeled, cut in half lengthwise and minced
- 1/2 x Lemon - juiced
- 1/2 box , ( approximately 15 sheets) - phyllo dough
- 1/2 c. Butter - melted
- 1/2 c. Granulated sugar
- 1/2 c. Cocoa pwdr
Direcciones
- For the Coconut Cream: Dissolve the cornstarch in the lowfat milk. Add in the egg and yolks and incorporate. In a saucepan combine the lowfat milk and sugar and bring to a boil.
- Temper into the yolk mix. Return to a boil and whisk for 1 minute. Stir in vanilla and butter. Cold. When chilled whisk to lighten and mix in whipped cream. Cut bananas and toss in lemon juice. Stir in bananas.
- For the Chocolae Wafers: Lay out one piece of phyllo on a work surface. Brush liberally with butter and sprinkle with white sugar.
- Using a sifter or possibly a shaker cover dough with the cocoa. Place on another layer of phyllo and continue 2 more times finishing with a plain layer. You should have a total of 5 layers, 3 sheets.
- Place sheets on a cookie sheet. Place a cookie sheet on top and weigh down slightly in order for the phyllo not to rise. Bake for 10-12 min in a 350 degrees. Remove from oven and let cold. Break each sheet into10 abstract pcs.
- To serve: Layer the banana coconut cream between two layers of the chocolate wafer, finishing off with a final chocolate layer.
- Yield: 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 10 servings | |
| Calories 532 | |
| Calories from Fat 282 | 53% |
| Total Fat 32.75g | 41% |
| Saturated Fat 23.92g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 166mg | 7% |
| Potassium 325mg | 9% |
| Total Carbs 59.26g | 16% |
| Dietary Fiber 2.9g | 10% |
| Sugars 31.85g | 21% |
| Protein 3.69g | 6% |
