Banana Coconut Pie Vegan Recipe That Tastes Incredible

Looking for a luscious dessert that is both indulgent and completely plant-based? This Banana Coconut Pie Vegan Recipe is a tropical delight that’s sure to impress!

Combining the natural sweetness of ripe bananas with creamy coconut flavors, this pie offers a perfect balance of texture and taste. Whether you’re vegan, lactose intolerant, or just aiming to eat healthier, this recipe delivers creamy richness without any dairy or eggs.

It’s a fantastic treat for family gatherings, potlucks, or a cozy night in. Plus, it’s surprisingly easy to make, requiring simple ingredients and straightforward steps that even novice bakers can follow.

Enjoy the smooth coconut filling layered over a crunchy, nutty crust, topped with fresh banana slices and a sprinkle of toasted coconut flakes. The best part?

This pie is naturally sweetened, meaning no refined sugars are needed. So, let’s dive in and create a dessert that’s as wholesome as it is delicious!

Why You’ll Love This Recipe

This banana coconut pie is a vegan masterpiece that doesn’t compromise on flavor or texture. Here’s why it deserves a spot in your recipe collection:

• Simple ingredients: No hard-to-find products, just wholesome staples like bananas, coconut milk, and nuts.
• Dairy-free and egg-free: Perfect for vegans and those with dietary restrictions.
• Rich and creamy: Thanks to coconut cream, the filling is silky smooth and decadently satisfying.
• Quick and easy: Minimal prep time with no complicated techniques.
• Customizable: You can swap the crust or add spices like cinnamon or nutmeg to suit your taste.

Ingredients

• For the crust:
• 1 ½ cups raw almonds or walnuts
• 1 cup pitted Medjool dates
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• For the filling:
• 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
• 3 ripe bananas (plus 1 extra for topping)
• ⅓ cup maple syrup or agave nectar
• 2 tablespoons coconut oil, melted
• 2 tablespoons cornstarch or arrowroot powder
• 1 teaspoon vanilla extract
• Topping:
• 1 banana, sliced
• 2 tablespoons toasted shredded coconut

Equipment

• Food processor or high-speed blender
• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Small saucepan

Instructions

1. Prepare the crust: In a food processor, pulse the almonds or walnuts until finely chopped but not powdered. Add the dates, salt, and vanilla extract. Process until the mixture sticks together when pressed. Press this mixture evenly into the bottom and up the sides of your pie dish. Place in the refrigerator while preparing the filling.
2. Prepare the coconut cream: Open the refrigerated coconut milk cans carefully. Scoop out the thick cream that has solidified on top into a mixing bowl, leaving the liquid behind (save for smoothies or other uses).
3. Make the filling base: In a small saucepan, whisk together the cornstarch and ½ cup of the reserved coconut liquid until smooth. Add maple syrup, coconut oil, and vanilla extract. Heat over medium heat, stirring constantly until thickened, about 3-5 minutes. Remove from heat and let it cool slightly.
4. Blend the filling: In a blender or using a hand mixer, combine the coconut cream, the thickened coconut mixture, and 3 ripe bananas. Blend until smooth and creamy.
5. Assemble the pie: Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, to set properly.
6. Add toppings: Just before serving, arrange sliced bananas on top of the pie and sprinkle with toasted shredded coconut for added texture and flavor.
7. Serve and enjoy! Slice the pie and savor each creamy, tropical bite.

Tips & Variations

Tip: For the best coconut cream, refrigerate your cans of coconut milk overnight without shaking them. This allows the cream to separate and solidify, making it easier to scoop.

• Try adding a pinch of cinnamon or nutmeg to the filling for a warming spice twist.
• Use a gluten-free crust option by substituting nuts with gluten-free oats or gluten-free graham crackers.
• Swap maple syrup for coconut sugar or date syrup to vary sweetness and flavor.
• For more texture, fold in chopped toasted walnuts or shredded coconut into the filling before pouring it over the crust.
• If you prefer a firmer pie, add 1 tablespoon of agar-agar powder dissolved in hot water to the filling before blending.

Nutrition Facts

Serving Suggestions

This pie is best served chilled, straight from the refrigerator. For an extra special touch, consider serving with a dollop of coconut whipped cream or a drizzle of vegan chocolate sauce.

It pairs wonderfully with a hot cup of coffee or a refreshing iced tea.

Looking for more vegan dessert inspiration? Check out our Kodiak Banana Muffins Recipe for a delicious banana-based treat, or try the creamy and irresistible Goat Milk Ice Cream Recipe No Eggs for a dairy-free frozen delight.

For a baked dessert with a nostalgic twist, our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe is a must-try.

Conclusion

This Banana Coconut Pie Vegan Recipe perfectly blends tropical flavors with creamy textures, making it a standout dessert for any occasion. It’s a guilt-free indulgence that delights the palate without compromising on health or ethics.

The use of natural sweeteners and wholesome ingredients means you can enjoy every bite knowing it’s nourishing as well as tasty.

Whether you’re new to vegan baking or a seasoned pro, this pie is approachable and adaptable. It’s a wonderful way to showcase ripe bananas and coconut in a dessert that’s both comforting and sophisticated.

So, gather your ingredients, try out this recipe, and treat yourself and your loved ones to a slice of tropical heaven!

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