Fresh Orange And Banana With Coconut Cream

• Coconut Cream
• 2 eggs
• 1/4 cup sugar
• 3/4 cup canned coconut milk
• 1/2 cup half and half
• 1/2 tsp vanilla
• pinch of salt
• 3 lg. navel oranges, peeled, white removed, thinly sliced
• 1 to 2 tbsp sugar
• Freshly ground black pepper
• 2 med. firm ripe bananas, cut on diagonal into 3/4 inch pieces
• 3 tbsp fresh lemon juice
• 1/4 cup sweetened shredded coconut, toasted
• Orange peel julienne

1. Coconut cream: Beat eggs and 1/ 4 cup sugar in heavy med. pan. Beat in coconut milk and half and half. Stir over med-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across about 4 min; not boil or mixture will crudle. Strain into small bowl Mix in vanilla and salt. cool and chill (can be made up to 4 days ahead)
2. Place orange slices in med. bowl Add 1 - 2 tbsp sugar to taste. Sprinkle with pepper generously. Cover and chill.
3. Mix bananas and lemon juice in small bowl (Can be prepared 3 hrs. ahead) Cover and refridgerate.
4. Spoon cream onto plates. Drain oranges. Over lap fruit atop custard. Sprinkle with coconut and orange peel.

coconut cream, eggs, sugar, coconut milk, vanilla, salt, oranges, sugar, freshly ground black pepper, firm ripe bananas, lemon juice, coconut, orange peel julienne

Taken from www.epicurious.com/recipes/member/views/fresh-orange-and-banana-with-coconut-cream-53075261 (may not work)