BANACOCO PIE (Banoffee Pie with a Twist)

INGREDIENTS
Crust:
1/4 cup salted butter, melted
1 1/2 cups crushed graham
5 tbsp Equal Gold Zero Calorie SweetenerCoconut Cream Paste:
1 1/2 cups fresh coconut milk
1/4 cup Equal Gold Zero Calorie Sweetener
1/2 tbsp vanilla

3 pcs bananas, cut into coin-size pieces
1/2 cup vegetable-based whipping cream
grated dark chocolate (optional)

PROCEDURE
1. Prepare the crust. In a bowl, combine crushed graham, melted butter and Equal Gold Zero Calorie Sweetener. Mix well.
2. Place the mixture in a greased 7-inch spring form pan. Pack it using the back of the spoon. Refrigerate for at least two (2) hours.
3. Make the coconut cream paste. In a sauce pan, mix together coconut milk and Equal Gold Zero Calorie Sweetener and put over stove with low flame. Stir continually until the mixture come to a boil.
4. Let the mixture stay over low flame and stir occasionally until it thickens. The mixture will remain white in color.
5. When the mixture thickens add in vanilla. At this point the color of the mixture becomes off-white because of vanilla. Stir a little bit more while still on low flame for about a minute then turn off the stove.
6. Place the coconut cream in a bowl then set aside until it cools. Its consistency must be paste-like when it cools down. When you notice crystal-like texture on top of the cream while it is cooling down, just stir the cream and crystal texture will blend in to the whole paste.
7. When the coconut cream paste cools down spread it evenly over the chilled graham crust. Refrigerate again for at least an hour.
8. Layer slices of bananas over the coconut cream paste.
9. Whisk whipping cream until soft peak then spread evenly on top of the bananas.
10. Garnish with grated dark chocolate, then refrigerate for another hour.
11. Remove from spring form pan and transfer to your favorite serving dish.
12. Enjoy a sugar-free dessert with your family.