Instructions: For the Coconut Cream: Dissolve the cornstarch in the milk. Add the egg and yolks and incorporate. In a saucepan combine the milk and sugar and bring to a boil.

Temper into the yolk mixture. Return to a boil and whisk for 1 minute. Stir in vanilla and butter. Cool. When chilled whisk to lighten and fold in whipped cream. Cut bananas and toss in lemon juice. Stir in bananas.

For the Chocolae Wafers: Lay out one piece of phyllo on a work surface. Brush liberally with butter and sprinkle with white sugar.

Using a sifter or a shaker cover dough with the cocoa. Place on another layer of phyllo and continue 2 more times finishing with a plain layer. You should have a total of 5 layers, 3 sheets.

Place sheets on a cookie sheet. Place a cookie sheet on top and weigh down slightly in order for the phyllo not to rise. Bake for 10-12 minutes in a 350 degrees. Remove from oven and let cool. Break each sheet into
10 abstract pieces.

To serve: Layer the banana coconut cream between two layers of the chocolate wafer, finishing off with a final chocolate layer.

Yield: 10 servings

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