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.
- 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
- Combine sugar, flour and salt in top of double boiler. Add milk and egg yolks; mix thoroughly.
- Cook over boiling water for 10 minutes, stirring constantly. Remove from heat.
- 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.
- Add sugar gradually; beat until stiff peaks form. Add remaining vanilla and a dash of salt.
- Pile meringue over the filling; seal edges. Slice the remaining coconut.
- 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