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.