½ cup coconut flour
¼ cup shredded coconut
2 tbsp coconut oil, melted
½ cup dates
⅓ cup oat milk + extra
¼ tsp pure vanilla paste
1 pinch salt
1 can full-fat coconut milk, refrigerated overnight
2 tsp maple syrup
1 large banana
Nut butter (optional)
Preheat the oven to 180C.
Mix coconut flour, shredded coconut and coconut oil to make the crumb and spread on a lined baking tray.
Bake for 8-10 minutes or until browned.
Blitz dates, oat milk, vanilla paste and salt to make caramel.
In a bowl whip solid coconut milk with maple syrup until stiff peaks form.
Layer coconut crumb, coconut cream, caramel and sliced bananas into a glass jar so you can see all the layers. Top with nut butter, extra coconut cream, caramel and any leftover coconut crumb. Store in fridge to set.