3 c. graham cracker crumbs
1 c. shredded unsweetened coconut
2 1/2 c. sugar
6 Tbsp. butter, melted
2 1/2 c. coarsely chopped pineapple
1/4 c. light brown sugar
3 lbs. cream cheese
6 eggs
1/2 c. coconut milk
2 ripe bananas, sliced
Mix cracker crumbs, 1/2 c. coconut, 1/4 c. sugar, butter. Press into 10x3
springform pan
pan. Chill 15 minutes.
Preheat oven 350°F.
Combine pineapple and brown sugar in a pan and cook over medium heat until soft, syrupy. Drain syrup, set aside.
Beat together cream cheese, sugar until creamy, like frosting. Add eggs, then coconut milk.
Pour half cream cheese mixture into crust. Add a layer of the pineapple mixture, then a layer of sliced bananas, then another layer of the cream cheese mixture. Garnish with coconut.
Bake 1 1/2 hours. Turn off oven and crack open oven door. Let cool in oven. Chill overnight.
(Okay, so this would be a nice finish for an "escape to the islands" meal - but I admit is probably not on the bona fide list for Caribbean cuisine.)