Go Back Email Link
–+ servings
vegan coconut banana cream pie recipe

Vegan Coconut Banana Cream Pie

This healthy vegan coconut banana cream is the perfect summer dessert recipe that uses simple whole foods plant based ingredients. This decadent pie is low-fat, and sweetened with natural sweeteners. This banana cream pie recipe is: oil-free, gluten-free, refined sugar-free, and vegan of course!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 6 people

Equipment

Ingredients
  

For The Crust:

For The Filling:

  • 3 ripe bananas
  • ⅔ cup tapioca starch
  • 2 cups unsweetened coconut milk The kind found in the refrigerated section, my favorite is the Silk brand.
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ½ cup date sugar

For The Whipped Frosting:

Toppings:

  • 3 ripe bananas
  • 2 tablespoon toasted coconut

Instructions
 

Crust:

  • Preheat the oven to 350.
  • In a large bowl mash the ripe banana. It's important to ensure that you really mash the banana until very smooth. You can always blend the banana too for a super smooth mix. Once mashed add the vanilla extract and the sunflower butter and whisk until evenly combined.
  • When you're wet ingredients are combined, sift in your dry ingredients. Mix until the dough is one solid ball and doesn't stick to your hands (you may need extra sorghum flour for dusting. Press the dough into a greased pie, or tart dish and poke with a fork. Bake for 12-15 minutes, until a slight golden tint occurs. Allow to cool.

Custard Filling:

  • To make the filling begin by adding all the ingredients except the tapioca starch to a blender. Once all the ingredients are blended into a smooth custard, pour into a saucepan.
  • Cook on medium until it boils. While the mixture is cooking, add the tapioca starch to a bowl with equal parts water and mix until smooth. Pour into the pan and make sure you are whisking it continuously. Continue to cook until the custard thickens and holds a shape when stirring.
  • Before pouring into the crust, slice bananas and assemble around the bottom, Pour the filling over the crust and allow to chill in the fridge for at least 3 hours (overnight is best).

Whipped Frosting:

  • combine the chilled coconut cream and coconut extract with an electric whisk. Top the chilled custard filling with more sliced bananas and scoop into a piping bag and pipe on top of the bananas. Top with more bananas and toasted coconut. Enjoy!
Keyword Banana cream pie, coconut banana cream pie, naturally sweetened, Pie
Tried this recipe?Let us know how it was!