Overhead shot of a chocolate coconut banoffee pie with a slice being cut out

Chocolate and coconut banoffee pie

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. 

Course Dessert
Cuisine Vegan
Keyword banana pie, banoffee, banoffee pie
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Author Anna


For the base:

  • 400 g Bourbon biscuits
  • 100 g vegan spread/ butter (melted)

For the filling:

  • 75 g light brown soft sugar
  • 75 g vegan spread/ butter
  • 1 can coconut caramel from condensed coconut milk (see notes)
  • 2 medium bananas

For whipped coconut cream:

  • 1 can coconut milk (refrigerated overnight ) (cream only)
  • 80 g icing sugar


  1. 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.

  2. 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. 

  3. 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.

Recipe Notes