Categories: Desserts 
      Yield: 6 servings 
  
      8    Coconut macaroons 
      2    Oranges; juice only strained 
      1 tb Rum; (opt.) 
      6    Bananas 
      1    Orange; grated rind only 
    3/4 c  Whipping cream; whipped 
    1/4 c  Sweet chocolate; coarsely 
           -grated 
      2    Oranges; skinless sections 
      1    Basic Confectioners' Custard 
      1 c  Milk 
      1    Vanilla pod; or 
      1 t  Vanilla extract 
    1/4 c  All-purpose flour 
    1/2 c  Extra fine sugar 
      3    Egg yolks 
  
  Arrange the macaroons in 2 serving dishes. Combine orange juice and rum, 
  then drizzle over the macaroons. Let stand for 20 minutes. Mash bananas 
  with a fork. Stir orange rind into the confectioners' custard, then fold in 
  the bananas. Fold in the whipped cream, then mound the banana mixture over 
  the macaroons. Sprinkle evenly with grated chocolate. May be refrigerated 
  for 3 to 4 hours before serving if desired. Arrange orange sections around 
  side of each dish as a border just before serving. BASIC CONFECTIONERS' 
  CUSTARD directions: Combine the milk and the vanilla pod in a small 
  saucepan. Cook over medium heat to just below the boiling point. Combine 
  the flour and sugar in a medium mixing bowl, blending well. Add the egg 
  yolks and beat thoroughly with an electric mixer. Remove the vanilla pod 
  from the milk (then dry and store for later use). Pour the milk slowly into 
  the flour mixture, stirring constantly with a wooden spoon until well 
  blended. Pour the milk mixture into the top of a double boiler. Cook over 
  boiling water, stirring constantly, until the custard is thick and smooth. 
  Cool to lukewarm.