2 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
5 egg yolks
1/4 cup cornstarch
1/4 cup water
1 cup sweetened flaked coconut
1 tablespoon butter
1 1/2 tablespoons gelatin
4 tablespoons water
1 1/2 cups graham cracker crumbs
1 stick melted butter
9 bananas, peeled and cut into 1/4-inch slices
4 cups sweetened whipped cream
12 Ladyfingers
Sprigs of fresh mint

Cooking Recipe:

In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. whisk (means to beat lightly with a whisking utensil) to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Stir in the coconut. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Soften the gelatin in the water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) and stir into the hot custard. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally and chill for at least 4 hours. In a mixing bowl, combine the crumbs and butter. Mix well. Press into the bottom of a 10 inch spring-form pan. Bake until firm, about 6 to 8 minutes. Remove and cool completely. Fold in 2 cups of the whipped cream to the pastry cream. To assemble, spread about 1 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Remove from the refrigerator and top with the remaining whipped cream. Remove the spring-form and press the ladyfingers firmly into the sides on the pastry cream.

Slice the dessert into individual servings and garnish with fresh mint sprigs.