Healthy Test Kitchen
Banana Coconut Cream Pie
The banana goes perfectly with the creamy pie filling, and the coconut flavor really shines through.
Yield: 12 mini muffin tin pies
Ingredients
1.25 cups coconut milk (I used full fat)
1 banana plus extra for topping.
2 tbsp dates
2 tbsp cornstarch
1 egg
5.33 tbsp coconut
1/8 tsp salt
1/2 tsp vanilla
Instructions
1. Combine coconut milk and cornstarch in saucepan. Whisk with heat off.
2. Add dates, eggs, and salt.
3. Bring to a boil, stirring constantly.
4. Cook until it thickens.
5. Stir in vanilla, coconut, and bananas.
6. Refrigerate in muffin tins.
7. Serve with banana slices on top.
Inspired by Half Baked Harvest
Nutrition Information
110 calories, 6.1g fat, 12.8g carbs, 1.9g fiber, 9.3g sugar, 1.1g protein
Notes: Can taste the coconut and sweetness. Not a strong banana flavor. Try toasting the coconut next time. I like eating it with two slices of banana per muffin tin. My cream mixture formed clumps when cooking. (I am not sure what I did wrong.)
Notes 2: Yes. Was originally on the fence. When I said yes, I did not toast the coconut.
Banana Coconut Cream Pie (A Personal Favorite)
The coconut really shines through in this sweet dessert.
Yield: 8 ramekins (or ~20 mini muffin tins)
Ingredients
Crust
2 cups oats
1/2 cup almonds
1/4 cup coconut oil
3 dates
1/2 tsp cinnamon
1/4 tsp sea salt
1.5 tbsp water (if needed- I didn't need it)
Caramel Toffee
1.5 cups dates
3 tbsp almond butter
1 tsp lemon juice
1/4 tsp sea salt
Topping
4-5 bananas, sliced
Filling
2 bananas
16 dates (reduced from original recipe, because original recipe was very sweet)
1 can coconut cream (I used full-fat coconut milk instead, since that is what I had)
1 tsp gelatin
1/2 cup warm water
Instructions
For Crust and Caramel Topping
1. Bake crust for 10-15 minutes at 375 degrees. (Watch carefully, because it may brown.) Let cool.
2. Spread caramel toffe on crust.
3. Place half of bananas on top
For Filling
4. Blend bananas and dates. Add coconut cream.
5. Mix gelatin with warm water. Pour into banana cream mixture.
6. Pour into crust.
7. Top with remaining bananas. Refrigerate until set.
Inspired by Further Food (Filling) and Oh She Glows (Crust)
Notes: The pie is even good on its own, without the crust. But the crust makes it taste amazing. I merged two recipes together and took the best aspects from each.
Notes: .Enough crust for 8 mini muffins with sides and 16 with just the bottom.
Nutritional Information without Crust/ Caramel/ Banana Topping (Based on 8 servings)
174 calories, 6.3g fat, 28.5g carbs, 2.8g fiber, 24g sugar, 1.5g protein
Nutritional Information- Complete (Based on 8 servings)
573 calories, 22.1g fat, 91.9g carbs, 10.8g fiber, 63g sugar, 8.3g protein
(185 of the extra calories are from the crust, 150 from the caramel, and 53 from the banana topping)