1 (15 ounce) can coconut cream
3 eggs
2 teaspoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup chopped pecans
2 cups chopped bananas
Preheat oven to 350 degrees F (175 degrees C).
Merge coconut cream, eggs, sugar, salt, nutmeg, vanilla, almond extract and pecans into a pastry bag. Drizzle with melted butter.
Arrange slices of fruit on a large baking sheet; brush with coconut cream mixture.
Bake in preheated oven for 45 minutes, or until lightly browned. Remove from oven; let sit cool. Reserve fruit for garnish.