This creamy no-bake Caribbean dessert is whipped up quickly for an instant summer in a bowl.
It is super yummy and, like almost all of my recipes, quick to make. I know, I sound like a broken record. —Jas
coconut rum (optional)
dark brown sugar
shredded coconut (optional)
In This Recipe
Stir together the yogurt and cream with the rum, if you’re using it, and whisk until slightly thickened.
Slice the banana and then divide the slices between two -1 cup ramekins to form a layer at the bottom of each one. Spoon the thickened yogurt and cream mixture filling the ramekins equally.
Sprinkle 1 tablespoon of sugar over each ramekin, and then wrap them in plastic wrap and refrigerate for a couple of hours, or until sugar has dissolved. Garnish with shredded coconut if desired.