Vegan Banana Coconut Cream Pies (no-bake)

Someone asked about coconut whipped cream a while ago on the Food Doodles Facebook page and ever since then I’ve been thinking of how to incorporate it into a recipe.  And here’s the result!

On the subject of coconut whipped cream, I have to say I don’t like eating a lot of it.  Eventually it just doesn’t taste so good anymore (or maybe it’s the texture?).

I’m not a huge fan of regular whipped cream either, but in something like these pies, with different flavors and textures, it’s delicious!  I love natural coconut flavor so much I don’t feel the need to add extracts or artificial flavorings.  Natural tastes are good. 🙂

It’s also the perfect “cream” to whip.  It will never turn into butter no matter how much you whip it.  That being said it also doesn’t get as firm as regular, dairy whipped cream, which is good and bad.  But mostly good 🙂

Of course I did grate a little dark chocolate over the top of the pies.  Completely optional, but yummy!

While these are a little big to split between two people they are the perfect sharing dessert.  They’re best served straight out of the pie tin. 

If you do want to make their removal a little easier, line the pie plate with plastic wrap or maybe even parchment or wax paper to help pull them out. Although they wont hold their shape very well outside of the tin unless they’re placed in the freezer for about an hour.

Speaking of slicing, this pie doesn’t slice too well.  It needs about an hour in the freezer until at least the top of the cream is solidified and then it will slice fairly neatly.  Then the plastic wrap or paper will really come in handy for pulling it out as that might get a little messy.

As you can see in the pictures my first piece was a mess.  Who cares if it’s delicious though, right?

 

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Banana Coconut Cream Mini Pies

Makes 2 4″ pies and serves 4-8

Crust:

• 2/3 C Medjool dates
• 2/3 C unsweetened shredded coconut(+2 tbsp extra if needed)
• 1/2 tsp vanilla extract
• 1/4 C ground flax seed
• pinch sea salt

Filling:

• 1 can full fat coconut milk, refrigerated
• 1/4 C powdered sugar
• 1 tsp vanilla extract
• 2 large bananas
• Chocolate to grate over top, optional

To prepare the crust, place the dates and coconut in the food processor and blend until there are no large pieces of date left and the mixture comes together into a “dough”.  Add the vanilla, flax and sea salt and process until completely combined.  Add 2 tbsp extra coconut if the mixture is extremely sticky.  If you plan to slice and remove the pieces of pie to serve, line the tins with plastic wrap or wax or parchment paper.  Divide the mixture in half and press into 2 4″ pie plates.  Place the crusts in the freezer while preparing the filling.

Remove the can of coconut milk from the fridge, open and scoop the hardened coconut cream off the top.  Reserve the leftover coconut water for another use.  In a cold glass or metal bowl(preferably with cold beaters) beat the coconut cream until airy and like very soft whipped cream.  Add the powdered sugar(choosing an organic brand to ensure that it’s vegan) and vanilla and beat until combined.  Remove the crusts from the freezer.  Slice the bananas in thin 1/4″-1/2″ slices.  Place one layer in the bottom of the pie.  Fill the crusts up with whipped coconut cream and then top the pies with more banana slices.  Store pies in the fridge and grate chocolate over just before serving.  Serve directly in the pie tins or to slice, place pies in the freezer for 1 hour before slicing(more and it will be too hard, less and it will be a total mess).  Enjoy!

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