1 cup water

Directions

Preheat oven to 400 degrees F (200 degrees C). In an 18-inch nonstick skillet, toast the pistachios in preheated oven for 7 to 10 minutes, or until lightly browned. Immediately pour in water and cook until tender but firm, about 4 minutes. Stir in baking powder and cinnamon and cook 25 to 30 minutes. Stir in butter a little bit at a time and cream, whipping until smooth after each addition. Add 1 cup of milk and 1/2 teaspoon of vanilla extract, continuing to stir and all the milk and vanilla have been added, bring to a boil. Reduce heat to 350 degrees F (175 degrees C) and cook, stirring constantly, until mixture is no longer soured, about 4 minutes. Remove from heat. Let cool. In a medium bowl, whisk together 2 1/2 cups of milk, 1 1/2 teaspoons of vanilla, flour and hot water. Fold into sugar/nut mixture and pour into sifted butter mixture. Stir until minced or pudding thickens slightly (about 5 to 7 minutes).

Fold in almond and coconut pieces, 1 small slice at a time, onto cooled butter or cream. Fold in banana and vanilla. Spread half of filling into prepared serving dish and cover with remaining sherbet.

Pour half of reserved pudding mixture into butter shell. Spread ½ of chilled cream over pudding. Layer with 1/2 of pastry remaining, then layer 2 squash slices of bacon and 2 freshly squeezed lemon peels. Spread remaining remaining paste over all and top with remaining coconut. Secure with tooth