Banana coconut cream shortbread

Banana Coconut Cream Shortbread Stacks. (Courtesy of Gay Lea)

Banana Coconut Cream Shortbread Stacks. (Courtesy of Gay Lea)

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Banana Coconut Cream Shortbread Stacks

Recipe courtesy of Gay Lea


1 cup softened Gay Lea Unsalted Butter 250 mL

2/3 cup Instant Dissolving Sugar 150 mL

1 tbsp vanilla extract 15 mL

1 3/4 cups all-purpose flour (approx.) 425 mL

1/2 tsp salt 2 mL


1 1/2 cups milk 375 mL

1/4 cup Instant Dissolving Sugar 50 mL

1/4 cup cornstarch 50 mL

1 Egg 1

1/2 cup toasted unsweetened coconut 125 mL

1 tbsp Gay Lea Unsalted Butter 15 mL

1 tbsp dark rum or 1 tsp (5 mL) vanilla extract 15 mL

3 bananas, sliced thinly (approx.) 3

Gay Lea Real Whipped Cream


Preheat the oven to 325F (160C). Beat the butter with the sugar and vanilla until fluffy. Beat in the flour and salt until combined. Form the dough into a disk; chill for 45 minutes. Roll out the dough, on a lightly floured surface, about 1/4-inch (5 mm) thick. Use a 2 1/2-inch (6 cm) round cutter to cut out 24 circles (re-roll scraps as needed). Place on parchment paper-lined baking sheets. Bake, in batches, for 20 minutes or until pale golden. Cool completely on a rack.

Filling: Meanwhile, whisk the milk with the sugar and cornstarch in a large, heavy saucepan; set over medium heat and cook, stirring constantly, for 5 minutes or until thickened. Beat a little of the hot milk mixture with the egg. Whisk the warmed egg mixture into the remaining milk mixture. Cook, stirring constantly, for 1 minute or until smooth and thickened. Remove from the heat; stir in the coconut, butter and rum. Place a piece of plastic wrap directly over the surface of the custard; cool completely.

Centre 8 cookies on serving plates; top each with an equal portion of the custard and banana slices. Repeat layers once and top with a final cookie. Just before serving, garnish with whipped cream, toasted coconut and additional banana slices.

Makes 8 servings