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Banana Coconut Cream With Chocolate Wafers

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Dujour09, New 10 Servings

INGREDIENTS

1 Coconut milk, 14 ounces
2 oz Milk – to equal 1 pint total
2 oz Cornstarch
1 Egg
4 Egg yolks
4 oz Sugar
1 1/3 t Vanilla
1 oz Butter
1 1/2 c Heavy cream – whipped
2 1/2 Banana – peeled, cut in half
lengthwise and
chopped
1/2 Lemon – juiced
1/2 Box, approximately 15
sheets – phyllo
dough
1/2 c Butter – melted
1/2 c Granulated sugar
1/2 c Cocoa powder

INSTRUCTIONS

For the Coconut Cream: Dissolve the cornstarch in the milk. Add the
egg and yolks and incorporate. In a saucepan combine the milk and
sugar and bring to a boil.  Temper into the yolk mixture. Return to a
boil and whisk for 1  minute. Stir in vanilla and butter. Cool. When
chilled whisk to  lighten and fold in whipped cream. Cut bananas and
toss in lemon  juice. Stir in bananas.  For the Chocolae Wafers: Lay
out one piece of phyllo on a work  surface. Brush liberally with butter
and sprinkle with white sugar.  Using a sifter or a shaker cover dough
with the cocoa. Place on  another layer of phyllo and continue 2 more
times finishing with a  plain layer. You should have a total of 5
layers, 3 sheets.  Place sheets on a cookie sheet. Place a cookie sheet
on top and weigh  down slightly in order for the phyllo not to rise.
Bake for 10-12  minutes in a 350 degrees. Remove from oven and let
cool. Break each  sheet into 10 abstract pieces.  To serve: Layer the
banana coconut cream between two layers of the  chocolate wafer,
finishing off with a final chocolate layer.  Yield: 10 servings  CHEF
DU JOUR MONIQUE BARBEAU SHOW #DJ9315  Busted and entered for you by:
Bill Webster  Converted by MM_Buster v2.0m.  Converted by MC_Buster.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 453
Calories From Fat: 147
Total Fat: 16.6g
Cholesterol: 121.9mg
Sodium: 450mg
Potassium: 334.7mg
Carbohydrates: 69.7g
Fiber: 4.6g
Sugar: 26.8g
Protein: 10.1g


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