Ingredients
- 250g packet of biscuits (eg, milk arrowroot)
- 115g butter
- 400g can of condensed milk or Nestle caramel, pre-made
- 2 bananas
- 300ml bottle cream or canned cream
- 1/4 cup shredded coconut
- Chocolate
- Ice cream
Method
Boil the condensed milk can in a deep saucepan of boiling water for 2-3 hours, to caramelize. Warning: the can must be covered with water the entire time, to caramelize evenly and to prevent the can from busting out everywhere.
Thoroughly cool the caramel for a while.
Crush the biscuits with a rolling pin or in a food processor and transfer to a large bowl.
Shake the bowl and crush any large pieces that rise to the top.
Add the coconut.
Melt the butter and mix with the biscuits until all crumbs are coated.
Empty into a cake tin and press against the sides and bottom of the tin with the outer surface of a clean glass.
Refrigerate while you whip the cream thickly.
When the biscuit base has set, pour the caramel over the base, spreading it evenly.
Slice the banana over the top of the caramel.
With a star nozzle, pipe the whipped cream over the bananas.
Finally, garnish the dessert by sprinkling chocolate over the cream.
Refrigerate until you're ready to serve.
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