Layers of coconut-flavoured bananas, vanilla cream, peach halves and ginger biscuit crumbs add up to a delicious, yet incredibly easy trifle.
Peel and chop the banana into 2cm/¾in thick disks.
Place the banana in a pan with the coconut milk. Bring to the boil and then turn the heat off and cover with a lid to leave for 15 minutes.
Whisk the cream with the vanilla in a large mixing bowl until it forms soft peaks when the whisk is removed from the bowl.
Remove the banana pieces from the coconut milk and place in the bottom of two tumblers.
Put two peach halves on top. Spoon the whipped cream over the fruit. Scatter over some crushed ginger biscuits to finish. Serve.
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