In a small food processor, add the eggs and bananas and process until well combined. Add the arrowroot flour and melted coconut oil and mix well.
Add coconut milk, coconut water, salt and vanilla and continue mixing for a about minute.
Meanwhile, grease an oven safe ceramic dish with coconut oil then add shredded coconut and swirl the dish around so the coconut sticks to all surfaces.
Lay the pitted prunes in the bottom of your dish and delicately pour the egg batter over the prunes.
Place in the oven and bake at 400°F for 10 minutes, then lower the heat to 325°F and continue baking for 1 hour.
About 10 minutes before the end of cooking time, mix coconut oil and shredded coconut together and sprinkle the mixture all over the top of your far Breton.
Cool to room temperature then chill completely in refrigerator before serving.
Note that, much like a soufflé, your far Breton will slightly expand during cooking and fall when cooling.