Description Edit

This tropical dessert starts with real fruit and is great with other desserts: it keeps a rich aroma with the milk and the vanilla content even when baked to white-hot perfection. Whipped cream rarely works for this for garnishing, too.

Ingredients Edit

  • 4 tbsp. sugar, white only
  • 5 tbsp. flour
  • 1 tsp. salt
  • 2 cups milk
  • 3 egg yolks, beaten slightly
  • 1 cup flaked coconut
  • 2 ¼ tsp. vanilla extract
  • 3 bananas
  • 2 cups coconut meat, sliced
  • 1 baked 9-inch pie shell
  • 2 egg whites
  • 1 cup shredded coconut, optional, for garnishing


  1. Combine sugar, flour and salt in top of double boiler. Add milk and egg yolks; mix thoroughly.
  2. Cook over boiling water for 10 minutes, stirring constantly. Remove from heat.
  3. Add half the sliced coconut meat and 1 ¼ teaspoon vanilla; cool. Slice 1 banana into pie shell; fill with coconut mixture. Slice 1 banana over the filling. Beat egg whites in a large bowl until frothy.
  4. Add sugar gradually; beat until stiff peaks form. Add remaining vanilla and a dash of salt.
  5. Pile meringue over the filling; seal edges. Slice the remaining coconut.
  6. Bake at 450° F until lightly browned. Serve hot and plain but cut into serving pieces with the kitchen knife and transfer to a dessert plate.

Nutritional Information Edit

Servings: 6-8

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