Name: Coconut Banoffee Pie
Prep time: 20 min
Cook time: 10 min
Yield: Serves 12
Ingredients: 250g digestive biscuits, crushed; 150g unsalted butter, melted; 1/2 cup McKenzie's Fine Desiccated Coconut; 1/2 tsp McKenzie's Australian Natural Sea Salt Large Grinder; 110g brown sugar; 1 can condensed milk; 3 bananas, sliced; 115g butter; 300ml thickened cream; 1 tbs icing sugar; 1 tbs McKenzie's Cream Stabiliser; 1 tsp vanilla extract; 1 tbs (to garnish) McKenzie's Fine Desiccated Coconut; 2 tbs (to garnish) grated chocolate

Step 1

To make the base: mix crushed biscuits, coconut and melted butter in a bowl. Press the crumbs into the base and up the sides of a 23cm springform tin. Refrigerate for 15 minutes whilst you prepare the caramel filling.

Step 2

To make the caramel filling: heat the butter and brown sugar in a non stick saucepan, stirring continuously on a medium heat until the sugar dissolves approx. 4 minutes. Add the condensed milk, stir continuously for another 3 minutes. Bring to the boil for one more minute to thicken. Take caramel off the heat and pour into the chilled biscuit base. Allow to cool, then chill in the refrigerator for 1 hour to set.

Step 3

Prepare the whipped cream: In the bowl of an electric mixer add the cream, sugar, cream stabiliser and vanilla. Whip on high speed for 3-4 minutes until stiff peaks form.

Step 4

Arrange sliced bananas on top of the caramel then pipe with whipped cream. To garnish, sprinkle with desiccated coconut and grated chocolate.

Coconut Banoffee Pie