i feel like i have gone through a bit of a baking lull these past couple weeks. the weather has been so insanely hot that i don't even wanna step outside, let alone think about turning on the oven to bake! but then i thought hey! why not make a dessert that doesn't involve the oven (popsicles, i'll get back to you next week)!? cue: banana coconut cream pie jars.
i couldn't decide between a no bake coconut cream pie or a banana cream pie, so i did both! a coconut + banana mash up layered in cute mason jars. these mason jar desserts are perfect for summer entertaining. whip them up in advance, store them in the fridge & serve them when ready. not even a plate is required! plus you get to see all the delicious layers of graham cracker crust, coconut custard, sliced bananas, sweet whipped cream & toasted coconut.
p.s. for the toasted coconut, i simply put a scoop of coconut in a dry frying pan over medium heat & occasionally tossed it around until it was brown & toasty. be sure to watch the coconut constantly when toasting it, as it will burn quickly. oh the amount of times i have gotten distracted & torched my sweet coconut.
ingredients (makes 6 jars)
for the graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
for the coconut banana cream filling
- 2 1/2 cups whole milk
- 1 cup flaked sweetened coconut
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whipped cream (see recipe below)
- 2 ripe bananas, sliced
for the whipped cream
- 1 1/2 cups whipping cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- toasted coconut, for sprinkling
directions
for the graham cracker crust
- in a mixing bowl add the graham cracker crumbs, melted butter, sugar, salt & vanilla extract. mix until the butter is evenly distributed.
- place a generous spoonful of the mixture in each mason jar. press it down to shape the curves of the glass & form a crust.
- set aside until ready to layer.
for the coconut banana cream filling
- in a saucepan over medium heat add the milk & coconut. stir while bringing to a gentle simmer.
- in a separate bowl whisk the sugar, cornstarch & eggs.
- once the milk is heated, temper some into the egg mixture & pour it back into the saucepan.
- whisk constantly until the custard has thickened, about 5 minutes.
- pull from heat & stir in vanilla extract. let mixture come to room temperature.
- once the mixture has cooled fold in the reserved whipped cream.
- start layering the jar with a scoop of the coconut cream filling, followed by a layer of freshly sliced bananas & finished off with another layer of coconut cream filling.
for the whipped cream
- in a mixing bowl whisk the cream until soft peaks are formed.
- add in the sugar & vanilla extract. whisk until stiff peaks are formed.
- set one cup aside for the filling & place the remainder of the whipped cream into a piping bag.
- finish off the jar layers by piping a layer of whipped cream & sprinkeling it with the toasted coconut.
like what you see? get it here. wood dessert spoons | sweet gum wood scoop | copper saucepan | linen