Banana Coconut Cream Pie

Prep Time 20 min Cook Time 10 min Serves 10 slices     adjust servings

A dreamy creamy banana coconut cream pie. ZERO refined sugar, gluten free, vegan and paleo approved! Easy too.


    For the crust

    • 2 1/2 cups blanched almond flour
    • 2 T coconut oil , melted
    • 2 T maple syrup
    • 1 flax egg (real egg works too)

    For the bananas

    • 3 large bananas, sliced
    • 2 T maple syrup
    • 1 1/2 T coconut oil , melted
    • 1/2 tsp cinnamon
    • 1/2 tsp vanilla extract

    For the coconut cream

    • 2 cans of full fat coconut milk, chilled overnight
    • 2 T maple syrup
    • 1/2 tsp vanilla extract


      To make the crust:

      1. Preheat oven to 350. In a food processor , combine the almond flour, coconut oil, maple syrup and flax egg. Pulse until a dough forms. Transfer dough to a greased pie plate and press out crust. Bake for 10 minutes.

      To make the bananas:

      1. In a medium saute pan , on low heat, add the bananas, maple syrup, coconut oil, vanilla extract and cinnamon. Saute for a minute and then cover and let the mixture simmer for another minute.
      2. Once the bananas look cooked down a bit, remove from heat and set aside.
      3. Once the pie crust is done, transfer the banana mixture into it and place in the fridge while you make the coconut cream.

      To make the coconut cream:

      1. Open the 2 cans of coconut milk and scoop out the fatty white part. Place it in a mixing bowl with the other coconut cream ingredients. You can reserve the remaining water for smoothies.
      2. Using the whipping attachment on your mixer, whip into a cream. This may take several minutes on various speeds.
      3. Once a cream has formed, scoop it on top of the pie and spread out.
      4. Garnish the top with more sliced bananas and place in the fridge to set. About 1 hour.


      Recipe Notes

      For optimal results, keep this pie stored in the fridge. It should last about 1 week that way. Enjoy!

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