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. —Jas
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Ingredients
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3/4 cup
coconut yogurt
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3/4 cup
heavy cream
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1 tablespoon
coconut rum (optional)
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1
banana
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2 tablespoons
dark brown sugar
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shredded coconut (optional)
Directions
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Stir together the yogurt and cream with the rum, if you’re using it, and whisk until slightly thickened.
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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.
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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.
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