Directions

1. Step

In a pan, combine 200 g of sugar, 200 g of flour, and 1 liter of milk. Stir well until fully incorporated. Heat the mixture over medium heat, stirring constantly, until it thickens. Once thickened, remove from heat and mix in 50 g of butter and 1 g of vanillin. Spread 200 g of coconut flakes evenly over a baking sheet, then pour the sugar mixture on top, smoothing it out.

2. Step

Slice the bananas in half lengthwise. Arrange them on top of the layered mixture. Carefully roll the mixture into a log shape. Refrigerate for at least 2 hours to set.

3. Step

In a separate pan, mix 70 g of flour, 30 g of corn starch, and 600 ml of cherry juice until well combined. Heat over medium heat, stirring continuously, until the mixture thickens. Pour the cherry mixture over the coconut-covered layer.