Grease an 8 or 9 inch tart pan.

In a bowl mix together the Nilla Wafer crumbs, melted butter, honey and coconut until combined. Press the mixture into the prepared tart pan. Place in the fridge to chill.

Meanwhile, prepare the filling. In a small microwave safe bowl melt the chocolate on 30-second intervals, stirring after each interval, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 5 to 10 minutes add in the eggs, one at a time, leaving about 5 minutes between each egg addition. Once the filling is well mixed, pour it into the prepared crust. Smooth out the filling and place the tart in the refrigerator to chill for 30 minutes to 1 hour. Once the chocolate silk mixture is firm, remove the tart from the fridge and carefully spread with the dulce de leche. Store in the fridge until ready to serve.

Just before serving, whip the cream. Tip your cold can of coconut milk upside down and open it from the bottom. There should be around 1/2 cup of coconut water at the top. Pour the water into a container and save for another use. Scoop out the coconut milk cream and place in a bowl. Add the 1/2 cup heavy cream. Whip the creams for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and 1 teaspoon vanilla.

Slice the bananas and scatter them over top of the dulce de leche. Top with coconut cream and dust with cocoa + chocolate if desired. Serve soon after the bananas have been added, as they will begin to brown after a few hours.