Banana Mille-Feuille With Coconut Snow

This Banana Mille-Feuille consists of flaky layers of puff pastry alternated with banana cream and topped with coconut snow.

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INGREDIENTS

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WHERE TO GET COCONUT SNOW?

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THE CARAMEL SAUCE

[{"selector":"#anim-6e92b389-d704-403d-bf0e-f931bc88bb14","keyframes":{"opacity":[0,1]},"delay":0,"duration":4000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-59dcdbb6-7d79-4430-89e7-b3f4f49e0ba1","keyframes":{"opacity":[0,1]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-29ef3216-fcab-4f42-b4bb-c0e81d20d516","keyframes":{"transform":["translate3d(-93.55608%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-53493388-69b5-4bd4-ac2e-1ab213c0d311","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] In a medium saucepan over medium heat sprinkle sugar evenly over the bottom of the pan. Cook slowly until it turns an amber color shaking the pan periodically so it doesn’t burn. Swipe for the full recipe

PHYLLO DOUGH

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[{"selector":"#anim-c68f581d-c462-4617-b08d-c2a029d5c363","keyframes":{"opacity":[0,1]},"delay":0,"duration":4000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9796597e-0651-4c82-a753-5eab8b7d8e3f","keyframes":{"opacity":[0,1]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-835b4d8c-dd51-4725-9b17-e6ef9dded2c9","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The banana pastry cream is my favorite component of this dessert. I am a pastry cream lover to start with, and then you add delicious ripe bananas... It's a match made in heaven. Swipe to get full recipe

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