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Vegan Coconut Banana Cream Pie

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 22
  • Total Time: 1440

Description

This delicious vegan coconut banana cream pie is perfect for summer – not too heavy and very refreshing! Your guests will love it!

Ingredients

Scale

For the filling

  • 1 14 oz. (400g) can of creamy coconut milk
  • 3 tbsp. cornstarch
  • 1/3 cup (70g) sugar
  • pinch of salt
  • 1 1/2 cups (360 ml) unsweetened plain almond milk
  • 1 1/2 tsp. vanilla paste
  • 4 tbsp. confectioners’ sugar
  • 1–2 ripe bananas, sliced

For the crust

  • 3/4 cup (70g) rolled oats
  • 3/4 cup (80g) ground almonds
  • 2 tbsp. brown sugar
  • pinch of salt
  • 1/4 cup (55g) coconut oil, melted

For the decoration

  • whipped coconut cream (optional)
  • 1/2 banana, sliced
  • shredded, toasted coconut

Instructions

  1. Place the can of coconut cream in the fridge overnight, so it can cool down completely.
  2. Start with the filling by mixing the cornstarch with sugar, and salt in a medium sized pot. Add the almond milk and mix until there are no more lumps. Bring to a boil and let cook (stir constantly) for about 5-6 minutes until the mixture is thick like a pudding. Remove from the heat and mix in the vanilla paste. Set aside to cool down a bit, then place a piece of plastic wrap directly on the surface of the pudding and let cool down completely. As soon as it is not warm anymore, you can place the pudding in the fridge. Takes about 1-2 hours.
  3. Preheat the oven to 350°F (180°C). Lightly grease a 9 inch (23cm) pie dish and set aside. Add the rolled oats to a blender and mix until you get a fine meal. Add to a bowl and mix with the ground almonds, sugar, salt, and coconut oil until you get fine wet crumbs. Pour into the pie dish and press to the bottom and sides to get a nice crust. Place a piece of baking parchment and baking beans on top and blind bake for about 20-22 minutes until the edges start to get some nice golden color. Take out of the oven and let cool down completely.
  4. Take the can of coconut cream out of the fridge, open and remove the firm cream on top – everything that looks watery and liquid should stay in the can (use it for smoothies). Add the coconut cream to a tall bowl, add the confectioners’ sugar and mix until light and fluffy. Take the almond pudding out of the fridge and fold in the whipped coconut cream. Place banana slices on the bottom of the cooled pie crust and pour the coconut filling on top. Cover and place in the fridge for at last 4-6 hours (or overnight) so it can set.
  5. Decorate the pie with some whipped coconut cream (like the one you used in the filling) or plain with some banana slices and some shredded toasted coconut.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 9

Find it online: https://baketotheroots.de/vegan-coconut-banana-cream-pie/