It’s National Dessert Day! I know, it’s keep up with all the national food holidays! Some of them seem so random, but I’m a fan of this one. My go-to recipe ideas aren’t usually to create sweets, so any excuse to do so is great. This is an easy banana coconut cream pie recipe that only uses six ingredients! If you’re looking for more of a challenge, my banoffee pie packs all the banana cream pie flavors you crave but in a slightly more advanced recipe.
This uses coconut whip, which is created by whipping a can of refrigerated coconut cream! If you’ve made it before and loved it, this recipe is definitely for you.
banana coconut cream pie
This vegan banana coconut cream pie makes a luscious dessert and is ridiculously easy to make!
- 10 vegan graham crackers
- 2 tbsp shredded coconut
- 1/4 C brown sugar
- 1/4 C melted vegan butter
- 2 bananas
- 1 can coconut cream
If you’ve seen the coconut whip recipe, then you know that you should always have a can of coconut cream in the fridge on stand by just waiting to be turned into a dessert topping! Ensure you’ve refrigerated a can overnight or for at least 8 hours so it’s really solid and cold.
Before you begin this recipe, place the beaters of your mixer and a stainless steel or glass mixing bowl in the freezer as well.
Crush up graham crackers in a food processor, or place the whole graham crackers in a zipper bag and roll over them a few times with a rolling pin or glass bottle. They should be crushed into a very fine crumb. Then combine the crumbs with the shredded coconut, brown sugar, and melted vegan butter using your fingers or a fork. Press this mixture evenly into the bottom and sides of your pie pans.
Bake at 350°F for 10 minutes. Watch closely so they don’t burn. Allow the crusts to cool completely before adding the filling.
When opening your can of coconut cream, scoop out all the solid cream from the top. Don’t use any of the liquid at the bottom. Whip up coconut cream in the cold mixing bowl with a hand mixer or in a stand mixer on high, until it’s smooth and fluffy.
Place sliced bananas into the bottom of the baked crusts and top with coconut cream. Garnish with more banana slices, grated chocolate, or a sprinkle of cinnamon.
You can serve the pies immediately or chill them in the fridge.
5 thoughts on “banana coconut cream pie”
Just made these but made them in muffin tins for individual pies! they turned out so delicious! will defiantly be making again
oh nice! Glad you liked them 🙂
This recipe is INSANE! Mom (non-vegan) mom and I (a vegan) both couldn’t believe how good this was. I made it as one regular sized pie instead of several individual sizes, and didn’t need to manipulate the recipe at all. I did take out the shredded coconut in the crust though simply bc I was looking for a banana cream pie, not necessarily coconut. I’m sure it would be delicious, though! I highly recommend letting the coconut cream sit on top of the bananas overnight because they penetrate through the cream and make it SO DELICIOUS! I wasn’t a big banana cream pie before, but this is a go-to recipe for me now.
awesome!! so glad to hear that 😀
This was SO GOOD omg. I haven’t had banana cream pie since I went vegan like 6 years ago. I’ve also always been wary of whipping my own coconut whip, but it went perfectly! Plus, I have almost all of these ingredients on hand at all times.
My only problem was 1 can of coconut cream wasn’t nearly enough.