"This Banana & Macapuno Coconut Pie's Flavour and Texture is as Unique as a Lemon's Kiss and Savour... "

Ingredients: 1 9" pie for 12 servings.

1 Pie shell (pre-made and baked at room temperature)

2 c Banana medallions (4 bananas), mashed in 2 tblsp lemon juice

1 c Macapuno Coconut (Filipino variety), slivers from the full head of its flesh

2 2/3 c Cream cheese (unflavoured)

250 ml Whipping cream from the carton

1/3 c Whole Milk

1/4 c White granulated sugar

1/2 tsp Nutmeg

1/2 tsp Vanilla extract

1/2 c Honey

1/3 c Lemon juice

1/3 c Pineapple syrup, boiled down

1/4 tsp salt

Instructions:

1. Set aside the cream cheese at room temp for 40 mins the cream cheese in cubes.

2. Microwave to thaw in 10 secs bursts x4 times (=40 secs).

3. Make the whipped cream until stably fluffy in a mixer.

4. Take another mixing bowl for the mixer and beat to a batter with sugar until creamy.

   Add whole milk, nutmeg, vanilla, honey, lemon juice and pineapple syrup.

5. Then proceed to fold in 2 portions of the whipped cream into the cream cheese.

6. Proceed to fill the shell and set aside in the fridge before completion of stage 2.

7. Go to the next stage for making the friandise compote topping (see below for further instructions).

   
   

Optional: Graham cracker crust: 1 1/2 c Graham crumbs, 3 tblsp br sugar, 1 pinch salt, 6 tlbsp butter to make a 9" diameter pie. Set after mixing in a food processor for 30 mins in the fridge.

Ingredients: Coconut Topping 1/4" thickness as spread.

2/3 c Honey or light corn syrup

1 c Macapuno coconut in slivers from frozen stored in sugary syrup and drained

1 tsp Nutmeg

1 tsp Vanilla

1/4 c Lemon juice

3 tblsp Br. sugar

Instruction to Make the Compote or Topping:

In a large sauce or double boiler mix the coconut ingredients with the honey and flavourings and the br sugar over HI heat initially, then gradually after first boil, simmer for 20 mins until browning from caramelization has set and set aside to cool in the fridge for 30 mins and then spread on the pie filling to a 1/3" thickness to

completely cover the top.

Set for 4-6 hrs maximum in the 5 deg C fridge and then proceed to take the pie to slice into 12 equal portions and serve individually in 12 saucers and dust with confectioner's sugar for extra appearance.