Vegan Banana Coconut Cream Pies (no-bake)

by Heidi @ Food Doodles on July 20, 2012

No-bake Vegan Gluten-free Coconut Cream Pies

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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Leave a Comment

{ 21 comments… read them below or add one }

1 Jovana November 5, 2016 at 09:59

Is the freezer necesarry?

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2 Trisha August 25, 2013 at 05:30

Hi,

It looks interesting… and I’d love to try. However, I never eat canned food…. or ingest sugar (knowingly), never buy it… it’s been yrs since I’ve even owned a bag…. and the last one was thrown away because of uncertainty about sources, and the way in which it was handled at the Mfg facilty. What about Stevia and fresh organic coconut for this recipe… will that work?

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3 Melody February 20, 2013 at 12:19

I found your recipe on Pinterest, and I am making it right now. This is my first raw vegan desert attempt. (I went vegan three months ago, and am working my way toward raw/vegan.) I had all the ingredients on hand, how awesome is that?! I figure this is a great way to use up some of my excess bananas. Thanks so much!

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4 Natasha February 11, 2013 at 11:31

I used this recipe and made 100 bite size raw coconut banana cream pies and came in second in the raw food category of a vegan baking competition !!! Thanks for the recipe 🙂 follow my blog to see my adventures in baking

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5 Jennifer August 6, 2012 at 17:18

These look awesome! I don’t have 4-inch pie tins though, could I just put it all in one 8-inch tin?

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6 Heidi @ Food Doodles August 7, 2012 at 09:13

Yes, but I think you might need more cream to fill the pie – you can easily increase the filling if you need more 🙂

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7 Kay August 2, 2012 at 18:14

Shut up. I miss banana puddin pie in the worst way. I’ll be doing this shortly.

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8 holly August 2, 2012 at 07:42

This looks amazing!! I cannot wait to give this a try.
My mum always makes Banana Pudding at home, and I always drool over for a bite, but can’t. I am glad to have finally found a recipe I can try. It looks pretty easy, I am so excited now! Thank you for sharing! Vegan Power!!!

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9 Julie @twosaucysisters.wordpress.com July 29, 2012 at 20:48

This looks unreal!! Trying this for sure 🙂

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10 Alissa N July 27, 2012 at 21:42

Yum!! This looks amazing!! I have never heard of whipping the coconut solids to make a whipped cream but it’s brilliant!! Love your site 🙂

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11 heather July 26, 2012 at 14:00

Genius! and so freaking adorable

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12 Erin @ Texanerin Baking July 24, 2012 at 15:05

These are so cute! I won’t say anything about the bananas. 🙂 I recently whipped coconut milk for the first time and was really surprised at how good it was. I don’t like normal whipped cream either! Yuck.

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13 Alaine @ My GF & DF Living July 22, 2012 at 16:11

I love no-bake desserts! Yum, this looks so delicious! I can’t wait to try it out.

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14 Gosia July 21, 2012 at 20:07

Heidi, ‘frozen’ and “no-bake” – that’s all I needed to hear to focus on your lovely post. I’m plotting here, you know, but since I’m planning to spend a few weeks in scorching Arizona, all by myself, no hubby around for a while to ensure his protein intake, I plan to only eat fruit, raw vegetables, and all sorts of frozen delights… yours high on the list. The ice cream maker is being ordered on Amazon as I’m writing this. I’ll keep you posted. Hugs.

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15 Kathryn July 21, 2012 at 04:09

These look so lovely, I’m going through a major coconut phase at the moment!

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16 Joanne July 21, 2012 at 03:57

It’s probably the heat but I’ve been CRAVING coconut flavored baked goods lately. These pies look perfect!

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17 chinmayie @ love food eat July 21, 2012 at 01:52

Such delicious pies… I am sure it tastes great!

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18 Nora @ natural noshing July 20, 2012 at 21:15

Ooooooohhhh I love these cute mini pies!!! The 3rd photo is my fav – I want to dig right in!!!!

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19 Richa@HobbyandMore July 20, 2012 at 19:32

love love these cute pies! so fresh and perfect.

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20 september July 20, 2012 at 18:12

This looks SO yummy ty!

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21 Maryea {Happy Healthy Mama} July 20, 2012 at 17:50

I thought for sure there was going to be nuts in the crust, but nope! So excited to try this! 🙂

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