Bertrand Jang’s Island Style Banoffee with Coconut Custard, Vakalolo Sauce and Caramelised Banana
INGREDIENTS
Ingredients for the Cake:
125g butter
1/3 cup coconut sugar
1 egg
¼ cup milk
1 ½ cups coconut flour
¼ cup cornflour
1 tsp baking powder
Ingredients for the Coconut Custard:
1 cup milk
1 cup coconut cream
1 tsp heilala vanilla essence
¼ cup sugar
1 cup grated coconut
¼ cup cornflour
Pinch of salt
Ingredients for the Vakalolo:
6 bananas
1 cup coconut cream
2 tbsp brown sugar
METHOD
Method for the Cake:
- Pre heat oven to 170c
- For the base, cream butter and sugar
- Add egg then milk gradually
- To the bowl, add remaining ingredients
- Knead together but don’t over work the mix
- Roll out dough into an 8inch pie dish
- Cool for 20mins
- Blind bake for 20mins, and without for another 15mins
Method for the Custard
- Add half the milk and the cornflour
- Mix until dissolved
- In a pot add all ingredients, except vanilla essence
- Bring to the boil then simmer
- Add cornflour mix and cook until thickened
- Set aside and add essence
Method for the Vakalolo:
- Caramelize the sugar until the crystals have cooked through and reached smoking point
- Gradually add coconut cream
- Set aside to cool
- To assemble, pour custard into flan
- Then pour the caramel sauce.
- Neatly arrange the bananas onto the sauce
- Bake for 20mins at 160c
- Allow to cool, refrigerate
- Serve with extra caramel sauce and coconut cream
Tried this recipe at home? Let us know what you think!