I adapted this coconut dessert shell from a Dorie Greenspan recipe. It was 100 degrees last weekend and I don't fare well in sweltering temperatures so I wanted a no-bake option, something I rarely do because I like baking. But I also like not sweating buckets while I'm in the kitchen so I tried this out. The original recipe called for making the coconut crust in a pie pan, blending some pureed bananas with chocolate ice cream and using that as the filling for the "pie". I was not up to being that grandiose about it since I was just looking for an excuse to eat ice cream and justify it as "I need a new post for my blog". So I went with dessert shells.
|Set of 4 shells|
1 stick (1/2 cup, 4 ounces) butter
2 cups coconut
1/2 cup crushed butter cookie crumbs (I used Pepperidge Farm Chessman cookies)
- Melt the butter in a heavy saucepan over medium heat, stirring constantly until the butter browns and emits a nutty aroma. Don't let it burn - you want browned flecks at the bottom, not black. Add coconut and cook, stirring over low heat, for 1 minute.
- Remove from heat and add cookie crumbs. Pat into dessert shell pan or shape as shells in a muffin tin. Let cool completely.
- Slice a firm ripe banana and place in the bottom of the shells. Top with ice cream and drizzle with hot fudge or caramel sauce. Garnish with toasted chopped peanuts or almonds.