The banana and coconut delight is a spoon dessert made with banana cream and coconut cream. A delicate and delicious dessert to serve as a meal ender. It can be made with gluten-free and lactose-free ingredients, and you can also replace granulated sugar with erythritol or stevia.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 cup milk
- 2 tbsp cornstarch
- 1/4 cup sugar (or erythritol)
- 1 egg
- 1 vanilla bean
- 2 bananas
- 1/2 lemon
- 1 can coconut milk (13.5 oz)
- 1 tbsp powdered sugar (or erythritol)
- 12 ladyfingers
- 6 tsp desiccated coconut
- 1/3 cup coffee
- 2 banana
- 1/2 lemon
Tools
- 2 Bowls
- 1 Mixer
- 1 Pot
- 1 Whisk
- 1 Knife
Steps
Split the vanilla bean lengthwise and scrape out the seeds with a small knife. In a bowl, put the egg, vanilla seeds, and sugar. Whisk together and add the cornstarch, mixing well and set aside.
Heat the milk with the vanilla bean. As soon as it almost boils, remove the bean and pour it into the egg and sugar mixture. Mix well and put back on the heat. Cook while continuously whisking. The cream is ready in a couple of minutes; it should be thick and creamy.
Pour the cream into a glass container and cover immediately with plastic wrap. Let cool completely. Peel the bananas and slice them thinly, drizzle with the juice of half a lemon, and mash with a fork until it becomes a puree.
Once the cream is completely cool, add the bananas and mix well.
The night before, place the can of coconut milk in the fridge overnight. This allows the solid part to separate from the liquid. Take only the solid part and put it in a bowl with powdered sugar. Whip with mixers and set aside.
Coconut water can be used to make pancakes, cakes, and doughnuts.
Peel the banana, cut it into thicker slices, and drizzle with the juice of half a lemon. Dampen 6 ladyfingers and place each in a small glass or cup. Add a tablespoon of banana cream, then 3 slices of banana and a tablespoon of coconut cream. Add another tablespoon of banana cream, then one of coconut cream. Decorate with a ladyfinger, the remaining banana slices, and the desiccated coconut. Let rest in the fridge for at least 2 hours before serving.
ATTENTION: consult the Italian Celiac Association handbook and read ingredients carefully to ensure they are gluten-free
Advice
It keeps in the refrigerator for 3 days.
It keeps in the refrigerator for 3 days.
FAQ (Questions and Answers)
Can I make this dessert lactose-free and gluten-free?
Certainly, for lactose-free just replace dairy ingredients with lactose-free or completely plant-based ones.
For gluten-free, use certified ingredients. For ladyfinger recipes, recipe 1 and recipe 2.
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