Author Notes: 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. —All that's Jas
cup coconut yogurt
cup heavy cream
tablespoon coconut rum (optional)
tablespoons dark brown sugar
shredded coconut (optional)
- 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.