Ingredients
Coconut Cream
2 eggs
1/4 cup sugar
3/4 cup canned coconut milk
1/2 cup half and half
1/2 tsp vanilla
pinch of salt
3 lg. navel oranges, peeled, white removed, thinly sliced
1 to 2 tbsp sugar
Freshly ground black pepper
2 med. firm ripe bananas, cut on diagonal into 3/4 inch pieces
3 tbsp fresh lemon juice
1/4 cup sweetened shredded coconut, toasted
Orange peel julienne
Preparation
Coconut cream: Beat eggs and 1/ 4 cup sugar in heavy med. pan. Beat in coconut milk and half and half. Stir over med-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across about 4 min; not boil or mixture will crudle. Strain into small bowl Mix in vanilla and salt. cool and chill (can be made up to 4 days ahead)
Place orange slices in med. bowl Add 1 - 2 tbsp sugar to taste. Sprinkle with pepper generously. Cover and chill. Mix bananas and lemon juice in small bowl (Can be prepared 3 hrs. ahead) Cover and refridgerate.
Spoon cream onto plates. Drain oranges. Over lap fruit atop custard. Sprinkle with coconut and orange peel.
