What you need :

An 8 inch/ 20cm ready-made pastry case
2 small ripe bananas
1 sliced mango
3 1/2 tbsp cornflour
6 tbsp demerara sugar
10 fl oz /300 ml soya milk
5 fl oz / 150 ml coconut milk
1 tsp vanilla essence
toasted coconut chips for decoration.

What to do :

Slice the bananas & arrange half of them in the pastry case along with half of the mango pieces.
In a pan, put the cornflour, & sugar & mix together. Slowly whisk in the soya milk & coconut milk until mixed together. Simmer over a low heat, stirring constantly for 2 -3 mins or until the mixture thickens.
Stir in the vanilla essence, then pour the mixture over the fruit.
Top with the rest of the fruit & toasted coconut chips.
Chill in the fridge for at least an hour before serving.

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