1/3 cup (75 grams) coconut butter, cut into small pieces and chilled
2 teaspoons (10 grams) vanilla bean paste, chilled (see Recipe Notes)
2 to 3 fluid ounces icy-cold vodka, plain or vanilla-flavored
4 large ripe, but not mushy, bananas
For the whipped coconut cream:
1 cup (240 grams) canned unsweetened coconut cream, chilled overnight
1/2 cup (62 grams) confectioners' sugar, sifted
1 teaspoon (4 grams) coconut butter, room temperature
Seeds of 1 vanilla bean pod (see Recipe Notes)
For the garnish:
3/4 cup (56 grams) toasted coconut chips
Make the crust: Chill your food processor's metal blade in the refrigerator for about 15 minutes. Fit the chilled blade into the food processor bowl and add the flour, baking powder, sugar, salt and vanilla seeds. Pulse for 10 to 15 seconds, until fully combined.
Add the shortening and process in 6 (1-second) pulses. Add the coconut butter and process in 3 (1-second) pulses. The mixture should look like sand with clumps of butter. It will not look particularly wet. While pulsing about 6 to 8 times, drizzle in the vodka just until the dough has large clumps; do not overmix or over-pulse. The dough will not form a ball. Scoop the mixture out of the processor and pat into a flat round shape and wrap well with plastic wrap. Refrigerate until completely chilled, about 3 hours or overnight.
When the dough is chilled, place it on a nonstick or a lightly floured work surface. Let stand for 1 to 2 minutes until softened, but still chilled. Then, with a nonstick or very lightly floured rolling pin, roll gently, starting from the center and working outward 11 to 12 inches, rolli