Directions

1. Combine coconut milk, pineapple juice, and confectioners sugar in a small bowl, whisking until combined and fluffy. Reserve.
2. Pre-heat oven to 375F. Use the coconut oil to grease the baking dish.
3. In a blender puree the bananas until smooth.
4. In a large bowl combine the banana puree, brown sugar, cornstarch, and vanilla and mix until fully combined. Pour the mixture into the greased baking dish.
5. Bake for about 30 to 45 minutes, or until firm. Allow to chill in the refrigerator until fully cold.
6. Cut the po’e into cubes and portion into bowls, top each bowl of po’e with pineapple coconut cream and pineapple cubes.