- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/3 cup granulated sugar
- 1/4 cup sweetened flaked coconut
- 1/2 teaspoon salt
- 3/4 cup cold, cubed Gay Lea Salted Butter
- 1 egg yolk
- 2 tablespoons ice water
- Filling:
- 2 1/2 cups milk
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 2 egg yolks, beaten
- 2 tablespoons Gay Lea Salted Butter
- 1 tablespoon vanilla extract
- 3 bananas, thinly sliced
- 1 canister Gay Lea Real Coconut Whipped Cream
- Toasted coconut
- Crust: Pulse flour with cocoa,1/3 cup sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk 1 egg yolk with 2 tablespoons (30 mL) ice water; pulse into flour mixture until it clumps together.
- Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
- Filling: Whisk milk with 2/3 cup sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into 2 beaten egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
- Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.