Ease of preparation rating: Medium
Yield: 4 servings
1 ½ cups (350 ml) milk
1 cup (240 ml) coconut milk
1/2 cup (120 ml) sugar
3 tablespoons (45 ml) corn starch
2 tablespoons (30 ml) honey, to garnish
In two bowls, separate egg yolks and egg whites.
In a medium pot, combine milk, coconut milk, egg yolks, sugar, and cornstarch.
Bring to a slow simmer, whisking constantly; continue to whisk and cook until custard thickens, about four to five minutes.
Remove the custard from heat and pour onto sheet pan, chill in freezer for twenty minutes.
In a bowl, whisk egg whites to stiff peaks, then fold in the chilled custard making a mousse.
Place mousse into serving cups.
Slice bananas, layer onto mousse, and garnish with a drizzle of honey immediately before serving.