we first had this dessert at hogs breath cafe and re created it at home. its my husbands fave.
Boil the condensed milk can in a deep saucepan of boiling water for 2 to 3 hours to caramelize.
(Warning: the can must be covered with water the entire time, to caramelize evenly and to prevent the can from busting out everywhere)
Thoroughly cool the caramel for a whie.
Crush the biscuits with a rolling pin or in a food processor and transfer to a largel bowl.
Shake the bowl and crush any large pieces that rise to the top.
Add 1/2 the coconut.
Melt the butter and mix with the biscuits until all crumbs are coated.
Empty into a cake tin and press against the sides and bottom of the tin with the outer surface of a clean glass.
Refrigerate if you like, i dont, i just refrigerate all at once
Whip the cream thickly.
When the biscuit base has set, pour the caramel over the base, spreading it evenly.
Slice the banana over the top of the caramel.
With a star nozzle pipe the whipped cream over the bananas.
Finally garnish the dessert by sprinkling remaining coconut over the cream. Refrigerate until you're ready to serve.
When your ready to serve drizzle the sauce over and around the pie/pies.
Serve with a scoop of ice cream
i do 6 small pies in small quiche dishes