Banana Coconut Pecan Delight Recipe

About this recipe

A light and crunchy dessert featuring bananas, coconut, and pecans, perfect for a pescatarian-friendly dinner treat. This baked dish is easy to prepare and offers a delightful mix of textures and flavors.

Ingredients

• 500G Two Chicks Free Range Liquid Egg White
• - Shana Shredded Coconut
• 100G Ginni'S Raw Pecans 100g
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 1 Bunch Bunch Of Bananas 1kg
• 115G Filet Bleu Traditional Shortbread, 115G
• 400 Ml Coconut Merchant Organic Coconut Cream
• - Silver Spoon Granulated Sugar
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Preheat your oven to 350°F (175°C) and butter a large pie plate generously.
2. 2. In a clean mixing bowl, beat 4 egg whites until soft peaks form. Gradually add 1 cup of sugar while continuing to beat until stiff peaks are achieved.
3. 3. Gently fold in 1 cup of shredded coconut, 1/2 cup of chopped pecans, a pinch of salt, and 1 teaspoon of vanilla extract. Mix until just combined.
4. 4. Crush 1 cup of shortbread and fold them into the egg white mixture.
5. 5. Spread the mixture evenly into the prepared pie plate and bake for 30 to 35 minutes, or until the top is golden and set.
6. 6. Allow the baked mixture to cool completely. Once cooled, slice 1 or 2 bananas and arrange them on top.
7. 7. Add a layer of coconut cream. Chill in the refrigerator for at least 1 hour before serving.