Banana Caramel Cream Pie Trifles

Instructions

• 1. Whipped Cream: In a medium-large bowl, make the whipped cream by combining the cream, sugar, vanilla, and nutmeg oil (using the toothpick method; see NOTE). Whip with an electric mixer until the cream thickens and makes soft peaks when you lift with a spoon. Refrigerate until ready to assemble the trifles.
• 2. Crumbled Biscuits: Process the biscuits/cookies in a food processor or high-speed blender, or chop them by hand to get crumbled pieces, not completely powdered. If using granola, use it as is.
• 3. Assembling the Trifles: Cut the bananas into round slices and brush with lemon juice. Set aside. Place a layer of crumbled biscuit evenly over the bottom of each glass, followed by a layer of banana slices. Drizzle caramel sauce over the bananas, then add a layer of whipped cream. Continue layering until the glasses are approximately ¾ full. Finish with whipped cream, drizzle caramel sauce around the top, and sprinkle shaved chocolate on top, if using. Chill for at least an hour before serving.
• Coconut Caramel Sauce
• 1. Preparation: Prep all the ingredients so they are ready to use before you start the sauce.
• 2. Making the Sauce: Place the butter in a medium saucepan over medium-high heat and start to melt it. Whisk in the coconut sugar until melted and starting to bubble. Be careful not to burn. Carefully add the cream or coconut cream, vanilla, and salt, and continue whisking until combined and the sauce thickens a little. This should take a few minutes.