Bananas and coconut together should be a sin.
My dad’s two favorite desserts are coconut cream cake and banana pie, and my mom is constantly trying to recreate his favorite restaurant’s banana cream pie. She’s convinced that she can make the best banana pie.
But unfortunately for me, it involves a lot of milk (I have a dairy allergy), so here comes this vegan coconut banana cream pie!
I’m not a massive fan of coconut, it’s never really the first thing I’ll go for in desserts, but when it comes to whipping up some good ole coconut fat, I’m happy as can be.
There’s just something about the consistency I love.
The creaminess of it is delicious and with the touch of sweetness, it’s the best!
This graham cracker crust is my jam, and when you combine it with fresh banana slices, creamy banana filling, coconut topping, and a little bit of chocolate (mandatory), the results are dreamy.
It took me three weeks to make this recipe, not because I wasn’t excited about it (hello, it looks amazing and tastes great too!), but just because sometimes I procrastinate. It’s true. Sometimes I put things off for as long as possible until I can’t put it off any longer. I know, me? How surprising.
Every day I’d tell everyone, “ooh, gotta make the banana pies today” and then, “today I definitely have to cook those pies” and then I got sick and was like, “okay when I get better I’ll make the pies” and it finally got to the point where everyone just laughed when I’d mention these pies. But they’re now done! Yippee! And we can party and celebrate, not only for how good these pies are, but for me finally getting them done.
And it was worth it. I’m thinking these would be awesome for a weekend barbecue too. Lots of recipes I’ve made involving whipped coconut usually melts quickly, but these stayed really well. I’m thinking if you just put a little less in each (you’d probably have enough for four if you did that), screw the tops on, and stuff them in a cooler, then you’ll be good to go.
Tuck into these while watching the fireworks with your feet in the sand.
Sounds like a good way to celebrate to me.
- Crust:
- 6 graham crackers, crushed
- 3 tablespoons coconut oil, melted
- Filling:
- 3 bananas
- 2 teaspoons maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon banana extract
- 1/4 cup powdered sugar
- 2 cans full-fat coconut milk, refrigerated overnight
- Topping:
- 2 cans full-fat coconut milk, refrigerated overnight
- 1/4 cup powdered sugar
- Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs and coconut oil. Scoop into 2 one-pint wide mouthed mason jars. Place in the oven for 10 minutes. When done, set in the refrigerator while you make the filling.
- In a blender or food processor, mix two bananas, maple syrup, vanilla extract, and banana extract together until smooth. In a mixing bowl with a whisk attachment, scoop out the coconut fat from the can (the white “fat” on top of the can, not the liquid) and then whip it until creamy. Add in the banana mixture and powdered sugar and mix. *Note: if you’d like more of a yellow color, add a few drops of yellow food coloring.
- For the topping, whip together the other two cans of coconut fat with the powdered sugar until fluffy. Remove the jars from the fridge. Assemble by slicing the last banana and adding it on top of the crust, then pour the filling in, and then top with the coconut topping. Add chocolate flakes and extra banana and graham crackers. Serve cold.
These look delicious! I love bananas and coconut too 😉 I don’t have any dairy sensitivities but I can definitely get down with some whipped coconut milk! Thanks for the recipe!
Whipped coconut milk is the bomb diggity!
Ahhhh, this looks even more delicious than the smoothie I just commented on. Coconut + banana = best combo evaaaa! X, j
I agree! Let me know how you like it!