• Preheat the oven to 180 degrees (350°F)

For the crumble

• Place all the ingredients in a bowl and using your fingertips work the butter into the flour and sugar until the mixture forms coarse crumbs.
• Place the crumble on a baking tray covered with baking paper and bake for 15-20 minutes or until gold brown. Once baked let it cool completely.

For the salted caramel

• Pour the coconut milk in a saucepan and heat over medium heat.
• In another saucepan place the sugar, add in 3 tablespoon of water and bring to a simmer over high heat. Cook until deeply golden. Once the caramel is golden reduce the heat to medium. Stir in milk, butter/margarine and salt, whisk and cook for 5 more minutes.
• Once the caramel sauce gets thicker pour it in a jar and let it cool completely.

For the coconut whipped cream

• Chill the coconut milk cans in the refrigerator overnight. Remove them from the fridge (do not shake them, we want the coconut cream and water to stay separated) and scrape out the thickened cream leaving any excess coconut water in the can. Place a bowl in the freezer for 10 minutes. Take it off, pour in coconut cream, sugar and vanilla powder and whip until stiff peaks form (it can take up to 5 minutes!).

Filling the jars

• Prepare 6 clean jars and fill them by making layers of crumble, whipped cream, caramel and banana. Place the jars in the fridge for at least 3-4 hours before serving.
• Buon appetito!