Dairy free banana tarts ☆

For some time ago, I read that if you whisk the thick mass from coconutmilk you would get a lovely smooth cream. Today I gave it a try and it is de-li-cious!

Banana tarts

8 digestive biscuits

1 can coconutmilk

1 tsp vanilla sugar

1 tbs white sugar

1 banana

Topping:

(roasted almonds)

50 g almonds

1.5 dl sugar

1 dl water

How to do it.

Start by roasting the almonds in a dry frying pan. At the same time, pour the sugar and water into a sauce pan and let it some to a boil. Once roasted, pour the almonds into the sugar mixture and stir frequently for a couple of minutes until the sugar mixtures starts to stiffen and become more sugar like again. Pour onto a baking tray with some baking paper on it and let it cool down.

Open the can with coconut milk, if the top part of the can isn't stiff, put the can into the fridge for about 1 h and then the liquid should have separated from the fat. Spoon out the coconut fat into a bowl and use an electric whisk. Add some vanilla sugar and some regular sugar to sweeten the cream a bit. Whisk until cream like texture. 

Place your digestive biscuits on a plate. Slice the banana and put 2-3 slices on every biscuit. Add the coconut cream and top it all of with your roasted almonds. 

Enjoy!