Coconut Banana Chocolate Dessert

Time	Servings	Difficulty
01:00	4	Average

Introduction

To share

The coconut banana chocolate dessert is made up of a soft chocolate biscuit with crunchy chocolate chips, a creamy banana, a coconut mousse and toasted grated coconut. The banana and coconut chocolate trio in a cake is to die for. A light dessert (if it’s true), fruity and super greedy. The preparation requires cold setting for 2-3 hours minimum.

The extra thing:

Prepare the creamy bananas the day before so that it is very cold.
Add lime zest to the cold banana cream.
Adjust the amount of sugar in the cream according to the ripeness of the bananas.
Add grated coconut to the coconut mousse.

Ingredients

	70g butter
	20 g cocoa powder
	145 g sugar
	0.5 tsp runny honey
	2 tsp chocolate chips
	4 egg
	70g flour
	200ml coconut milk
	4 packets of vanilla sugar
	2.5 sheets of gelatin
	150 ml whipping cream
	3 tbsp grated coconut
	3 bananas
	1 tsp cornstarch
	1 tsp lemon juice

Instructions

1	Start by preparing the creamy bananas Peel and blend the bananas with the lemon juice until a fine puree is obtained. In a bowl, beat the 2 eggs into an omelet. In a saucepan, pour the 100g of sugar, the mashed bananas and the cornstarch. Heat over low heat while stirring.
2	Then, add the beaten eggs, increase the heat without ceasing to stir with a whisk until the cream thickens, this takes about 10 minutes. Pour the cream into a bowl and leave to cool. Reserve the cream in the refrigerator.
3	Soak the gelatin sheets in a bowl of cold water and ice cubes.
4	Prepare the soft chocolate biscuit Melt the butter in the microwave on medium power, set aside. Preheat the oven to 220°C.
5	Beat the 2 eggs in a bowl, pour in the 45g of sugar, the honey, the cocoa and the 70g of flour. Mix with a whisk and pour in the melted butter. Beat until you get a homogeneous mixture.
6	Take a sheet of parchment paper and draw a template using a pencil, going around the smallest pastry frame. Turn the sheet over and pour the biscuit mixture, avoiding exceeding the template visible by transparency.
7	Sprinkle with chocolate chips. Bake for approximately 15 minutes.
8	Arrange the pastry frame on the biscuit and trim it to obtain clean edges. Then remove the frame and let the biscuit cool on a cooling rack.
9	Toast the grated coconut dry in a skillet over high heat for 2-3m. To book.
10	Prepare the coconut mousse Mix the coconut milk and vanilla sugar together and heat in the microwave for 1 minute maximum. Pour the whipping cream into the bowl of a food processor or into a salad bowl and whip the cream.
11	Drain and squeeze the gelatin, add it to the sweetened coconut milk and stir with a fork to cool. When the mixture has cooled, gently pour the coconut milk into the whipped cream in 3 times and mix with a spatula to obtain a homogeneous mixture.
12	Arrange the entremets Place the chocolate disk on the serving platter, spread it with the banana cream in a layer of about 1cm. Then, place the larger pastry frame on top, line with rhodoïd, pour the coconut mousse on top of the rhodoïd, sprinkle with toasted grated coconut. Leave to set in the refrigerator for at least 2-3 hours.
13	Remove the pastry circle and the rhodoïd. To serve.