13.5 oz. 1 can Coconut milk (approximately 1 2/3 cup)
1/3 cup water
1 tsp. Coconut oil or butter
For Banana Cream
1 cup Heavy cream
3 Tbs. Powder sugar
2 1/2 Medium size banana, peeled
5 Tbs. Condensed milk
Coconut ice cream
Toasted coconut flakes
Combine flour, salt and sugar in a large mixing bowl and mixl; add egg, coconut milk and water. Whisk until there is no lumps and very smooth.
Heat a 8” non-stick skillet over medium heat; add coconut oil and swipe with a paper towel to coat skillet evenly. Pour 3 Tbs to 1/4 cup of better at a time to skillet while you are swirling skillet. Keep swirling to spread better evenly. Cook for 1minute then careful flip over, cook another minute and transfer to a baking sheet or flat surface to cool. Repeat with remaining batter, coating pan with coconut oil as needed. You will make 19 to 20 crepes.
Whisk heavy cream with powder sugar until stiff peaks using hand blender or stand blender.
Mean while smash banana with a masher until no big lumps and quite smooth. Then add condensed milk and mix well.
Gently fold banana mixture into whipped cream,
On a cake stand or a plate, place a coconut crepe; spread 1 Tbs. banana cream evenly. Top with another coconut crepe. Continue layering with banana cream and coconut crepes ending with a crepe on top. Finish with extra banana cream on top and refrigerate until firm, about 20 to 30 minutes.
Garnish with ice cream, banana slices and coconut flakes as you desired. Enjoy!