Coconut & Banana Banoffee Pie

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Preparation time: 30-40min

Cooking time: 20min

SF, DF, WF, VG, Great for Kids

Well, what can I say about this dessert…. I mean, it literally left me speechless.

Have you ever experienced that with a dessert before?

You know, that moment you put a spoonful in your mouth and you realise that it is so unbelievably delicious you can no longer find the words on what to say.  And all you can do is eat in silence, savoring and experiencing each mouthful with such happiness and joy and not wanting to miss a moment of it.

Well, this is that dessert for me.  And the whole thing kind of got created by accident.  Literally!

It was a Sunday evening.  I had just got my new tart dish the week before and I had already made 3 different kinds of tarts since, and my family were all craving some kind of dessert.  So I rummaged around my kitchen and found a few old bananas, a block of creamed coconut and half a pot of unfinished coconut yoghurt.  And off I went!

There are times when I don’t really know where I’m heading when I cook or create a new dish, but it almost comes out of me like a new song, or a new painting.  I just cook, and trust, and taste, and let my heart do the leading.

And so this absolutely beautiful, light and fresh and delicious dessert was born and I literally CANNOT wait to hear what you all think of it.

First of all, I ask you to immediately get all the ingredients in the list below and make it as soon as you can, because I really want to hear your thoughts!  Or maybe I want to share together in utter delicious happiness together!!

When I made this dessert for the second time (and this time perfected it) for Easter Sunday, each person had the same experience as me.  And it was wonderful to hear the joy and happiness that everything was experiencing with each mouthful.  My guests told me it was bang in between a proper old school New York Cheesecake and the utterly decadent Banoffee Pie.  Both desserts being favourites of mine but ones I just don’t eat anymore these days.

And isn’t it amazing that we can now enjoy desserts like this that are made purely from natural beautiful life giving ingredients?  So so wonderful.

Layers of Sweet Spelt Pastry, followed by the creamiest and most delicious Banana & Coconut filling, rich and perfectly set like a proper cheesecake, topped off with a thin layer of Peanut Butter Caramel , Fresh Bananas and Coconut Yoghurt Whipped Cream.


One tip for you though: Please use old bananas that are browning on their skin, and to use Brown Rice Syrup if you can which is less of an intense sugar hit then say Maple Syrup and definitely lower then agave.  But if you can’t get hold of Rice Syrup then my next suggestion would be Maple.

Enjoy my lovelies and wishing you all a magical weekend!

Love Nx

INGREDIENTS(Yields 12 Slices)

Sweet Pastry

  • 200g Organic Spelt Flour
  • 55g Ground Almonds
  • 45g Dessicated Coconut
  • 1/4 Tsp Sea Salt
  • 30ml Olive Oil
  • 40ml Maple Syrup
  • 40ml Water
  • Baking Beans or any dry beans for blind baking

Banana Coconut Filling

  • 200g Creamed Coconut
  • 345ml Rice/Almond Milk
  • 180ml Coconut Oil
  • 3 Medium Ripe Bananas
  • 120ml Brown Rice Syrup
  • 1/4 Tsp Sea Salt
  • 5g Agar Agar Flakes


  • 100g Medjool Dates (Soaked for 1hr in boiling water)
  • 1 Heaped Tbl Smooth Peanut Butter
  • 2-3 Tbls Soaking Water
  • 1 Tsp Lemon Juice
  • Pinch Sea Salt Crystals

Whipped Cream

  • 1 Cup Vanilla Coconut Yoghurt (Coyo is the brand I used and is very thick already. If yours is naturally thin then don’t use any milk)
  • 2Tbls-1/4 Cup Rice/Almond Milk (Add smallest amount first)
  • 3-4 Tbls Brown Rice Syrup
  • Raw Cocoa Powder for Garnish
  • 2 Bananas
  • 1/2 Cup Pecans for Garnish


– Pre-heat your oven to 160degrees celsius.
– First make your pastry. Sieve the flour into a mixing bowl and add the dry ingredients and mix.
– Then add the wet ingredients and mix with a spoon and then get your hands in and start forming a good firm dough. It should not be dry and also not sticky, It should have some moisture to it but also be firm enough to roll out and form it into shapes.
– On a floured clean surface, begin rolling out the pastry to 1/2 cm thick all the way across and so it is large enough to cover a 9inch tart dish.
– Lightly oil your tart dish and place your rolled out pastry over the tart dish and with your hands gently begin to press the pastry down into shape so that it fits into the tart dish tidily and perfectly. There should be pastry hanging out over the top all around, just make sure the base of the pastry is fit firmly within the tart dish.
– Then with a sharp knife cut off the extra pastry off the top so that you follow the top of the tart dish with your knife and the pastry eventually fits perfectly within tart dish.
– Now fill the base of the pastry with baking beads or dry beans and bake the pastry for 20min or until golden brown. Check after 15min to make sure it is not burning.
– Once the pastry is done, take it out of the oven and leave to cool for 5-10min.
– First cut the cream coconut into small slices and add to a pot with the almond milk and agar flakes and begin to dissolve on a low/medium heat. You will need to keep stirring to make sure the agar flakes are really dissolving well. Eventually you want to end up with a thick coconut cream where you can no longer see the flakes floating.
– Once done pour into a food processor or blender with all the other ingredients and blend till you get a really smooth cream.
– Pour into the pastry till it is almost full to the top. Then place the whole thing in the fridge, and pour in the remainder of the filling so it is full right to the top. Leave to set for 1 hour.
You can put it in the freezer to set faster if you need.
– While it’s setting you can now get your caramel and whipped cream ready.
– Blend all the ingredients together for the caramel, and keep aside.
– Do the same with the whipped cream. Leave aside.
– Once the pie filling has set take it out of the fridge and take it out of the tart casing.
– Place on the plate or board you want to serve it on and begin to layer your caramel over the top of the banana coconut filling, so that it all stays within the pastry. You want a nice thick layer of the caramel.
– Now slice your extra 2 bananas into medium thick slices and place banana slices all the way around the perimeter of the pie so you have a full circle of banana all around the edge.
– Make sure you have a few slices of the banana left to add to the top for garnish.
– Now take your whipped cream and layer it over the top of the caramel and bananas.
Layer it so that it fully covers the caramel but you can still see some of the bananas around the sides.
– Place a few slices of bananas on the top with a few whole pecans and dust cocoa powder over the top to finish.

Voila! It’s ready! Enjoy! xxx

  • Vitaliya Nadezhdina

    March 15, 2017 at 1:56 pm Reply

    This is amazing! Must tryyyyyy for sure. Now I’m gonna find an excuse to cook that for my carnivores ?

    • nicky

      March 20, 2017 at 11:19 am Reply

      That’s so wonderful my dear. Enjoy x

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