This heavenly pie is topped with a swirl of homemade whipped cream, sprinkled with sliced almonds and bananas, a layer of sweet bananas on the bottom with a creamy dreamy coconut filling. So so dangerously delicious!!

 

Banana and coconut – what a great combination of these two simple super foods. They both have amazing health benefits!

Did you know that this once-exotic fruit has 11% of RDA of dietary fiber and only 108 calories in one whole banana?! Studies have shown that high amounts of potassium in this simple super food can lower blood pressure, which reduces the signs of atherosclerosis, heart attacks and stroke. Potassium also neutralizes the high amounts of sodium in one’s diet meanwhile allowing for healthy amounts of calcium to remain within the body. Bananas are high in Vitamin B6, just one banana has an impressive 34%, which serves many important roles in the body’s health. For example, it protects the body from infections, cardiovascular disease, type 2 diabetes, as well as obesity. Another two reasons to go ahead and have that banana, it prevents the weakening of bones and it can diminish uncomfortable effects of diarrhea and constipation. So many reasons why to incorporate four bananas a week into your daily diet.

 

Now, onto the next factoids of coconut milk. Did you know it is known to relieve symptoms of sore throat and ulcers?! Coconut milk contains many vitamins, minerals and electrolytes, including potassium, calcium and chloride. It can aid in weight loss due to it’s short and medium chain fatty acids, which the body quickly turns into energy instead of storing as fat. It is a great alternative to those who are lactose intolerant or just have allergies to milk. It is also soy, gluten and a nut free drink. And, of course, a great moisturizer for skin and hair.

Here is my recipe. Enjoy!!

 

 

INGREDIENTS:

1/4  cup brown sugar

1/4  cup corn starch or agar agar

1/4  tsp sea salt

3 cups coconut milk

2 eggs, beaten lightly

3 tbsp unsalted butter

2 large firm bananas

pastry shell

1 cup heavy whipping cream

1 tbsp sliced almonds

INSTRUCTIONS:

In a large saucepan, combine sugar, starch, salt and milk until smooth. Cook and stir on medium high heat until thickened and bubbly. Reduce heat: cook and stir 2 minutes longer. Remove from heat. Stir in a small amount of hot filling into the eggs; return all to the pan. Bring to a gentle boil, cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter. Press plastic wrap onto the surface of the custard. Cover and refrigerate for 30 minutes.

Slice bananas into the pastry shell; pour custard over the top. Spread the whipped cream on top and sprinkle with sliced almonds. Let chill for about 6 to 8 hours before serving.

 

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