We could never say ‘no’ to dessert for breakfast, especially when it’s filled with the sweet tropical flavours of this frozen banana breakfast tart with shaved pineapple and coconut.

SERVES 8 // COOKING TIME 35 min, plus 4 hours freeze time

INGREDIENTS
For the base
1 cup desiccated coconut
1 cup oats
½ cup almond butter
¼ cup honey
1 tsp vanilla essence
For the filling
3 chopped and frozen bananas
1 chopped and frozen pineapple
1 cup coconut milk
To serve
½ pineapple, shaved
¼ cup shaved coconut
1 tbsp desiccated coconut

METHOD
For the base
1. In a bowl, combine all the ingredients.
2. Press the mixture into a 20 cm cake tin and freeze for 1 hour.
For the filling
1. In a food processor, blend all the ingredients.
2. Pour on to the base and freeze for 3 hours, until set.
To serve
1. Decorate the tart with the pineapple and coconut, and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za