This one is straight out of a NZ favourite, Petite Kitchen. I was gifted Eleanor Ozich’s book by my mother-in-law when I was visiting NZ back in March. Eleanor’s desserts are cozy, nourishing, wholesome and incredibly simple.
This dessert made for a perfect end to a simple meal with fellow foodies on a cool fall evening. I encourage you to get your hands on a copy of the book to see the original recipe and many other delectable dishes.
In a nutshell, these pots are layered coffee syrup, pecans, sliced banana and whipped coconut cream. Coffee syrup is made simply by simmering freshly brewed coffee with a dash of honey until syrupy. This syrup is poured over roasted pecans, topped with sliced bananas and slathered with a combination of whipped coconut cream and yogurt, repeated to create layers, then topped with roasted pecans and flaked coconut.