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1
In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla.
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2
Whisk to dissolve the sugar.
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3
When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks.
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4
Whisk to blend well.
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5
Temper the egg mixture to the milk mixture.
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6
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
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7
Dissolve the cornstarch in the water.
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8
Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute.
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9
Using a wooden spoon, continue stirring for about 2 minutes.
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10
Stir in the coconut.
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11
Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
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12
Soften the gelatin in the water and stir into the hot custard.
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13
Pour the mixture into a glass bowl.
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14
Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming.
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15
Cool completely, stirring occasionally and chill for at least 4 hours.
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16
In a mixing bowl, combine the crumbs and butter.
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17
Mix well.
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18
Press into the bottom of a 10 inch spring-form pan.
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19
Bake until firm, about 6 to 8 minutes.
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20
Remove and cool completely.
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21
Fold in 2 cups of the whipped cream to the pastry cream.
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22
To assemble, spread about 1 cup of the custard on the bottom of the crust.
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23
Arrange about a third of the banana slices, crowding them close together, over the custard.
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24
Next, spread 1 cup of the custard over the bananas.
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25
Arrange another third of the banana slices close together over the custard.
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26
Top with 1 cup of the custard and the banana slices.
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27
Top with the remaining custard, covering the bananas completely to prevent them from turning brown.
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28
Cover with plastic wrap and chill for at least 4 hours.
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29
Remove from the refrigerator and top with the remaining whipped cream.
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30
Remove the spring-form and press the ladyfingers firmly into the sides on the pastry cream.
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31
Slice the dessert into individual servings and garnish with fresh mint sprigs.
