This no-bake chocolate coconut banoffee pie is the easiest dessert you’ve ever made! Lush layers of chocolate biscuits, caramel and bananas topped with whipped coconut cream! Great crowd pleaser that works every time!!!
Hello and welcome to the fist post in March!
Spring is officially on it’s way, and everyone is slowly waking up from the few months of hibernation… Blooms and blossoms are appearing everywhere, and I honestly couldn’t be happier about that!
So, to celebrate the start of the new season, I want to treat you all to this very special recipe for chocolate coconut banoffee pie. It took me few attempts to get this recipe right, but I’m proud to say, it was totally worth it! I have also included easy, step-by-step images with this recipe, which I hope you will find helpful (feedback, as always, welcome in the comments section).
What is a banoffee pie?
If you are unfamiliar with this British classic, let me quickly bring you up to date. Banoffee is a dessert pie made with bananas, cream and caramel, served on a buttery biscuit base or made from crumbled biscuits and butter. My version is crushed chocolate biscuits base, and the caramel layer made from condensed coconut milk. I’m also using whipped coconut cream to top it with.
I’ve been obsessed with condensed coconut milk for few weeks now (see my Vegan chocolate pudding post as an example), and this recipe is another great way to use it.
How to make chocolate coconut banoffee pie?
Make sure you have all the ingredients gathered together. I’m using 22cm loose-bottomed fluted tin. Start by whizzing your biscuits in a food processor, until the texture resembles fine crumbs.
You can also crush your biscuits by hand, using rolling pin. Once they are crushed, mix them together with melted vegan butter and press firmly into the base and sides of the tin. Don’t be afraid to use your hands for this part! Place the prepared crust in the fridge for 10 minutes.
Next step is to prepare the caramel filling. Now, this is where things can go wrong. Make sure you have boiled your condensed coconut milk prior to using it in this step (please see the recipe notes). Trust me, I have made this mistake couple of times, and the banoffee turned into a pool of a gooey mess!
To make the caramel filling, place the vegan butter and sugar in a medium saucepan and keep stirring over a low heat until the sugar dissolves completely. Add condensed coconut milk and bring it all to rapid boil, stirring at all times. Allow to boil for a minute. The mixture will thicken up and will have golden caramel appearance. Pour it into the pie base and refrigerate for at least an hour, or until you are ready to serve your pie.
Once the caramel has set, slice a couple of medium bananas and arrange them on top of the caramel layer. Using an electric mixer, whisk together the coconut cream and icing sugar (it will take about 5 minutes), until just thick enough to hold a peak. You can transfer the whipped cream into a piping bag and top your pie with it. If you want, you can skip the piping bag and just add whipped cream on top of your pie. Either way, it will taste delicious!
Serve your chocolate coconut banoffee pie with a dusting of cocoa powder and some chocolate shavings. It will keep in the fridge for a couple of days.
Things to remember when making chocolate coconut banoffee pie:
Make sure to chill the base of the pie before pouring the caramel layer into it. Otherwise you may end up with a very crumbly and flimsy base.
Boiling the condensed coconut milk is a crucial step, it turns milk into the thicker caramel, which will easily set later. If you use just condensed coconut milk, there is a big chance it will not set and the pie will become a mess (still very tasty!).
If you are not that keen on boiling the condensed coconut milk to turn it into caramel, you can use ready-made coconut caramel.
Thanks for reading, I hope you will enjoy this recipe! As always, I would love to hear from you! So feel free to leave me a comment below! You can also follow me along on my Instagram, Facebook and Pinterest.
This vegan banoffee pie is the easiest, no-bake dessert you can make! Delicious layers of crumbly biscuit base, caramel, bananas and whipped coconut cream.
- 400 g Bourbon biscuits
- 100 g vegan spread/ butter (melted)
- 75 g light brown soft sugar
- 75 g vegan spread/ butter
- 1 can coconut caramel from condensed coconut milk (see notes)
- 2 medium bananas
- 1 can coconut milk (refrigerated overnight ) (cream only)
- 80 g icing sugar
Place the biscuits in a food processor and whizz until you have fine crumbs. You can also crush the biscuits by hand, or by using a rolling pin. Mix with melted vegan butter and transfer into 22 cm loose-bottomed tin. Press over the base and the sides of the tin, and place in the fridge for 10 minutes.
Add sugar and vegan spread into a medium saucepan and stir continuously, on a low heat until the sugar has dissolved. Add the coconut caramel and bring to rapid boil for a minute, keep stirring the mixture all the time until you have thicker, golden caramel. Pour the caramel into prepared base. Cool and refrigerate for an hour, allowing the caramel to set.
Slice the bananas and arrange them on top of the caramel. Using an electric mixer, mix together coconut cream and icing sugar until you have soft peaks. This may take about 10 minutes. Transfer the whipped coconut cream to a piping bag (optional) and top the pie with it. Dust with some cocoa powder and sprinkle with chocolate shavings.
- To make coconut caramel, you will have to boil can of sweetened condensed coconut milk. Follow these instructions:
- Place a can of condensed coconut milk in a large pan, and cover with water so it is totally submerged. Allow to simmer on a low heat for about 3 hours (turning it half way through and topping up with more water if necessary). Make sure the can is submerged at all times and ensure to cool the can down before opening it, as it may explode!
- I recommend to chill the base with caramel filling overnight if possible, this way, you can be sure the caramel will set and hold in place.
- Use full-fat can of coconut milk for the whipped cream. It will have to be chilled in the fridge overnight. Next day, scoop only the thick part from the top (save the water for smoothies). Adding icing sugar will help to achieve thicker consistency. If it is not thickening up to your liking, I will suggest to add 1/2 tsp of cornflour or arrowroot powder.
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