We start with the caramel sauce, because it still has to cool down.
Coconut caramel sauce
Bring coconut milk to a boil and stir in the sugar. Place in medium heat and simmer for 20-25 minutes. Keep stirring. The mass gets thicker with time.
Fill in a glass and let it cool.
Add cookies and oats to the food processor and mix well. Add butter and pinch of salt and mix to a crumbly mass.
Press the crumbs in the bottom of the pan and press it up along the sides. Chill the crust until firm.
Remove the tart from the fridge and carefully remove it from the tin.
Pour the caramel sauce over the crust. Top with banana slices. Beat the cream very lightly about 4 minutes or until stiff peaks form. Spread on the banana slices. Sprinkle with grated chocolate and chill until served.