4 sliced bananas
3 tablespoons of butter
2 tablespoons of milk
For the cream:
1 can of condensed milk
The same amount of water
4 slightly beaten egg yolks
1 tablespoon of butter
2 tablespoons of cornstarch dissolved in a little water
For the meringue topping:
5 tablespoons of sugar
5 tablespoons of water
1/2 cup of coconut milk
1 can of heavy cream
4 egg whites
2 tablespoons of sugar
4 sliced bananas
3 tablespoons of butter
2 tablespoons of milk
For the cream:
1 can of condensed milk
The same amount of water
4 slightly beaten egg yolks
1 tablespoon of butter
2 tablespoons of cornstarch dissolved in a little water
For the meringue topping:
5 tablespoons of sugar
5 tablespoons of water
1/2 cup of coconut milk
1 can of heavy cream
4 egg whites
2 tablespoons of sugar
Peel and slice the bananas, then fry them in butter until golden brown
Drain on paper towels and set aside
Melt the butter and condensed milk together in a saucepan over low heat, stirring constantly until smooth
Set aside
To make the meringue topping: combine sugar and water in a saucepan and cook over medium heat, stirring until dissolved
Remove from heat and let cool slightly
When the mixture reaches the desired temperature, add coconut milk
Stir well to combine
Continue cooking until the mixture thickens slightly, then remove from heat and let cool completely
Whisk together the egg whites and sugar until stiff peaks form
Fold in the whipped cream mixture carefully to avoid deflating the meringue
To assemble: place a layer of creamy pudding, followed by fried bananas, and finally the meringue topping
Refrigerate or freeze until the meringue is set, then serve 12 portions.
