I'm combining two recipe requests I got through my Instagram last week in this recipe. One of my lovely followers asked for a recipe for Coconut Whipped Cream and another asked for Banoffee flavored stuff! So here we have a Coconut Banoffee Pie!
A buttery, biscuit crust filled with a layer of sticky, sweet coconut caramel, topped with slices of banana, whipped coconut cream and a sprinkling of dark chocolate chips.
Coconut Banoffee Pie
15 digestive biscuits (Tesco's value brand are vegan)
3Tbsp, heaped vegan butter spread
2 large bananas
1 400ml tin of full fat coconut milk, refrigerated overnight*
1/4C powdered sugar
1/4tsp vanilla extract
1Tbsp dark chocolate chips
In a food processor blitz the biscuits until the crumbs resemble sand. Add the vegan butter spread and pulse until everything comes together. Press the mixture into a tart or flan tin and refrigerate.
Pour the coconut caramel sauce into a saucepan and simmer over a medium heat for 10-20mins, until the mixture becomes very dark and thick. Pour into the crust and refrigerate for a couple of hours to set.
Open the can of coconut milk and carefully scoop the coconut cream from the top of the can. Whip vigorously until soft peaks form and add the powdered sugar and vanilla.
To assemble the pie slice the bananas and place in an even layer on top of the caramel. Top with a good dollop of the whipped coconut cream and sprinkle with dark chocolate chips.
*If you want to cover the whole pie with whipped cream use 2 cans of coconut milk and 1/2 a cup of powdered sugar.