Can't decide between coconut cream and banana cream? In this simple recipe, we've combined two delicious desserts into one, so you don't have to choose! The creamy coconut filling spooned over luscious ripe bananas in an oil-based pastry crust makes for a dessert that's surprisingly low in fat.
Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 237 cal., 31 g carb. Exchanges: 1/2 other carb.
To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
To make ahead: Prepare as directed through Step 3, except chill for up to 24 hours. Serve as directed in Step 4.
Serving Size: 1 slice
237 calories; protein 6.7g; carbohydrates 31.1g; dietary fiber 1.2g; sugars 11g; fat 9.5g; saturated fat 3.1g; cholesterol 2.2mg; vitamin a iu 308.5IU; vitamin c 2.5mg; folate 58.2mcg; calcium 156.1mg; iron 1.1mg; magnesium 24.3mg; potassium 297mg; sodium 133mg.
1 1/2 fat, 1 other carbohydrate, 1 starch, 1/2 milk