To make the base, gently melt the
creamed coconut in a pan, stirring
frequently. Meanwhile, whizz the biscuits
in a food processor (if you don’t have
one, bash to the finest crumbs you can).
Mix with the melted coconut and a pinch
of salt. Press over the base and up the
sides of a 22cm round loose-bottomed
fluted tin. Chill.
To make the coconut cream, bring
the coconut milk to almost a simmer.
Meanwhile, whisk together the egg
yolks, caster sugar and flours. Pour the
hot coconut milk over while whisking
continuously. Tip back into the pan
and gently heat, stirring constantly,
until thickened, smooth and glossy.
(At first it will be lumpy, but keep beating
and it will become smooth.) Simmer for
2 mins, then take off the heat and stir in
the Malibu. Cool with a sheet of cling film
laid directly on the surface
so a skin doesn’t form.
Scrape the caramel into a pan
with the chocolate, broken into
chunks, and gently melt
together. Peel and slice
the bananas, then
arrange the slices
over the base of the pie.
Pour over the chocolate
caramel and chill again to
set – 1 hr at least, or up to 24 hrs.
When the coconut cream has gone
cold, scrape into a bowl with the double
cream and beat until just thick enough
to hold a peak. Gently spoon into a
plastic food bag (easy to transport)
and chill until ready to serve.
To serve, snip off the end of the
cream bag and pipe all over the pie.
Dust with a little cocoa to finish, and eat
with any extra coconut cream mixture
served in a bowl.