Fabrication

Put the milk, flour and sugar in a saucepan and cook over a low heat, stirring until they boil, then add the margarine vanilla and continue stirring. Put it down and pass it through the blender if there is a fuss, or pour the coconut abundantly at the bottom of your tray (so that the bottom of the tray is not visible) pour the custard little by little without stirring the coconut and custard, leave overnight, then rub the whipped cream over it for a night, cut it over and wrap the bananas. If you’re in a hurry and you don’t think it should be wrapped, you can also serve it by holding it in the fridge as long as you can and then applying the whipped cream and cutting it squarely, putting the pieces on top of each other.