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Vegan Banana Coconut Cream Pie

May 16, 2016 by Rachel Carr 49 Comments

Delicious, creamy vegan banana coconut cream pie makes a great dessert anytime, and with hardly and sugar!

It’s almost completely sweetened by the dates and the bananas alone, although you would never know it from the taste. The texture is perfect light and creamy, and no one would ever guess it’s actually healthy, vegan and raw.

Also, the whipped cream is super easy to make! It’s great as an accompaniment to fresh fruit and granola, or as a topping for ice cream sundaes.

vegan banana coconut cream pievegan banana coconut cream pie vegan banana coconut cream pie vegan banana coconut cream pie

 

Vegan Coconut Banana Cream Pie
 
Print
Prep time
30 mins
Total time
30 mins
 
Author: Rachel Carr
Serves: 12 servings
Ingredients
For the crust:
  • 2 cups walnuts
  • 1 cup cacao powder
  • 9 large medjool dates, chopped roughly
For the filling:
  • 1½ cup cashews
  • ½ cup coconut oil, melted
  • 7 dates
  • ¼ cup lemon juice
  • 5 banana (1 for blending, 4 sliced)
  • 1 cup coconut milk (see note below)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
For the whipped cream:
  • 2 cans of full fat coconut milk, with the cream separated from the coconut water
  • 2 Tablespoons agave, maple syrup or honey (or more to taste)
Instructions
For the crust
  1. In a food processor, with the "s" blade, process the walnuts and cacao until the nuts are crumbly but not pasty. Add the dates and process a little more until the mixture begins to stick together. Press firmly into the bottom and sides of a 9"spring form pan and set aside.
For the filling:
  1. Blend, everything except 4 of the bananas until smooth in the blender. Pour some into the prepared crust over some of the sliced banana. Alternate sliced banana with the filling until the pie crust is filled. Allow to chill overnight until set.
For the whipped cream:
  1. To separate the cream from the water in the can of coconut milk, refrigerate it overnight Turn the can upside down and open the bottom. Pour out the water, leaving only the cream.
  2. Whip the cream (that has been separated from the water) with the agave until smooth. Allow to set up in the refrigerator until it has the consistency of whipped cream. Spoon on to the top of the pie before serving.
3.5.3208

vegan banana coconut cream pie

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Filed Under: Desserts, Gluten Free, Raw Vegan Tagged With: chocolate, coconut, dessert, gluten-free, raw desserts, raw vegan

Reader Interactions

Comments

  1. Victoria E Taylor

    March 9, 2014 at 9:53 pm

    The pie was fabulous, but only what we now expect from Chef Rachel Carr!
    I have eaten a few times at 6Main and never been disappointed!

    Reply
    • Rachel Carr

      March 10, 2014 at 2:01 am

      Thanks, Victoria!

      Reply
    • Mpod

      March 30, 2014 at 6:01 pm

      This looks beyond delicious. Until you get to the agave in the whip cream. There are so many other healthy choices for sweet. Unfortunately a agave isn’t one thanks for checking into it. Can’t wait to try this recipe.http://jonnybowdenblog.com/the-truth-about-agave-nectar-it’s-all-hype/

      Reply
      • Rachel Carr

        March 30, 2014 at 7:44 pm

        Well, yes I assume that individuals who are choosing to avoid agave will substitute another sweetener. Personally I feel that desserts are not something that should be eaten very often-a “party food,” so to speak. I don’t mind having a little agave once in a while. All sweeteners have issues when you are looking to eat a very clean diet!

        Reply
      • Brooke

        July 27, 2014 at 5:01 am

        I am not an agave fan either, especially after hearing it is over 90% fructose! Try coconut nectar! It has many nutritional benefits (over 17 amino acids, along with other great minerals!) and is amazingly delicious! 🙂

        Reply
    • isaura gonzales

      April 25, 2014 at 4:34 am

      i love your raw recipe pie ,i like too now if you have a recipe raw books for weding cake my son will marry and he his sugar free if you have one let me now i can by ,tanck and bless you.

      Reply
  2. Laurie

    March 9, 2014 at 10:52 pm

    Had this last week at the restaurant, LOVED it, and wished I could get the recipe. Thanks so much for sharing !

    Reply
    • Rachel Carr

      March 10, 2014 at 2:02 am

      I hope you enjoy this recipe! Let me know how it goes when you use it 🙂

      Reply
    • Rachel Carr

      March 10, 2014 at 2:02 am

      See you again soon, I hope!

      Reply
  3. Sherry Block

    March 10, 2014 at 12:04 am

    Thank you so much for sharing the recipe for this incredible treat! It was so good we had to go back for more!

    Reply
    • Rachel Carr

      March 10, 2014 at 2:02 am

      Thanks, Sherry!

      Reply
  4. Tammy

    March 11, 2014 at 1:10 am

    This is definitely on my to make list. Waiting for my raw cocoa and some other supplies to arrive so I can make the chocolate ganache. I only wish we had a supplier around here but I am finding what I need via mail order. Will jane to look for medjool dates and thai coconut meat next!

    Love your restaurant! You’ve inspired me to eat and cook healthier.

    Reply
    • Rachel Carr

      March 13, 2014 at 12:56 am

      Hi Tammy-
      I love Nuts.com and Ultimate Superfoods/Ojio for raw ingredients-they don’t carry dates but for agave, chocolate and coconut oil they’re the best…

      Reply
  5. Tara

    March 30, 2014 at 9:52 pm

    I’m going to make this for Easter dessert this year. Just wanted to check if the cashews are soaked before hand or not?

    Thanks 🙂

    Reply
    • Rachel Carr

      March 30, 2014 at 9:55 pm

      Yes! They are soaked a minimum of two hours, but overnight is better. Also, you will want to rinse them quite well and discard the soak water. Good luck and let me know how it goes!
      Rachel

      Reply
  6. Geary guy

    March 30, 2014 at 9:58 pm

    don’t you need to soak the cashews for a little while?

    Reply
    • Rachel Carr

      March 30, 2014 at 11:36 pm

      Yes! Soak for at least two hours!

      Reply
  7. nirvana

    March 31, 2014 at 1:24 am

    what is on the top of the cream ?

    Reply
    • Rachel Carr

      March 31, 2014 at 1:42 am

      That is a little lightly toasted dried coconut. I decided not to include it in the recipe because I wanted to keep it raw 🙂

      Reply
  8. Vanessa Schwab

    March 31, 2014 at 10:47 am

    Hi Rachel!
    I’m a brazilian nutritionist who loves to cook and teach how to cook in a healthier way!
    I just loved the recipie, but I had a doubt:for the whipped cream the coconut meat needs to be fresh?
    Thanks

    Reply
    • Rachel Carr

      April 1, 2014 at 2:44 am

      Hi, Vanessa! Yes that is the fresh meat of young Thai coconuts for the whipped cream topping. 🙂

      Reply
  9. Alfredo Kuba

    March 31, 2014 at 9:51 pm

    WOW! Rachael, you outdone yourself! Your recipes not only look delicilus and mouth watering, I am salivating over your vegan banana cream pie……..I am gonna weap that sucker tomorrow.

    Great going to bad you are not closer but I can’t complaint as there are many fine vegan restaurants close to where I live.

    Vegan life is AWESOME! since 1995 and no regrets and never ever looking back. There is nothing to go back to but death and suffering.

    Reply
    • Rachel Carr

      April 1, 2014 at 2:53 am

      Thanks for the comments and enthusiasm, Alfredo! I hope you enjoy my site and congratulations on your commitment to plant based living for so many years!

      Reply
  10. Lena

    April 1, 2014 at 1:50 am

    This pie is going to be so delicious, I’m preety sure! But could you please clarify regarding coconut milk you use for the filling. Would you recommend fat full milk or light milk? Tnank you!

    Reply
  11. Stephen McKeon

    April 20, 2014 at 3:29 am

    Hi. Any suggestions how long before serving you should make the whip cream? Thanks…

    Reply
    • Rachel Carr

      April 20, 2014 at 6:01 am

      Hi! The whipped cream should keep for several days before using it.
      Thanks!

      Reply
  12. Annie

    April 25, 2014 at 4:34 pm

    I’m new to vegan cooking–made this for a vegan friend who’s recovering from a broken leg. Delicious!
    I followed the recipe as written but hit a few snags. For example, I didn’t know to soak the cashews, having read only the first 9-10 comments/replies before choosing this recipe. But the filling seemed fine. Next, I wasn’t sure whether to use unsweetened shredded coconut. The dates are sweet, so I used plain (unsweetened) coconut. However, it was dry and crispy, not soft and malleable like sweetened coconut I have used. So I added some liquid to make the crust hold together. It worked well, and sooooo yummy I could eat a bowl of it.

    Due to delivery schedule and chilling times, I did not use my springform pan but used an ordinary disposable aluminum pie pan lightly oiled. Worked well. When served, the slices came out cleanly, beautiful. Used a small serrated knife. While a pie slice is a little less impressive than the tall slice from a springform pan, it was very pretty on the plates–and they loved it! Thanks for the recipe.

    Reply
    • Rachel Carr

      April 27, 2014 at 3:38 am

      Thank for the feedback about your expereince! It sounds like you really made it work for yourself. I’m glad you enjoyed it 🙂

      Reply
  13. Kat

    May 3, 2014 at 1:18 am

    This is heavenly! Do you have any suggestions as to what I could substitute for the cashews so I could share this with a friend who is allergic?

    Reply
    • Rachel Carr

      May 9, 2014 at 5:02 pm

      Hi You could substitute Macadamias, I believe.

      Reply
      • Sean V

        June 27, 2014 at 11:09 pm

        Can this recipe be baked? Also what is the crumbly looking stuff on very top of the cream.

        Reply
  14. Suzanna

    June 28, 2014 at 6:47 pm

    This pie was unbelievable. I made it a couple of days ago for my husband’s birthday and we were all completely blown away by the incredible textures and flavors. The crust held its shape and was a fantastic contrast to the creamy filling. I substituted macadamia nuts for 1/2 of the cashews in the filling and it was rich, silky and flavorful. Thank you so much for creating this recipe and posting it…I think it was the best dessert I have ever eaten.

    Reply
    • Rachel Carr

      June 30, 2014 at 3:00 pm

      Thank you!! I think that was a great idea to substitute macadamia nuts.

      Reply
  15. Tina

    June 30, 2016 at 11:14 pm

    Looks great!
    Did I miss the note on coconut milk for the filling?
    Also what type of chocolate drizzle did you use?
    So going to try this!
    Thank you. 🙂

    Reply
    • Rachel Carr

      July 2, 2016 at 4:48 am

      Hi Tina! I updated the recipe so it’s clearer regarding the whip cream!
      For the chocolate drizzle, I just blended some agave, cacao and a handful of nuts to thicken it, I think hazelnuts or cashews that day.
      Enjoy!

      Reply
  16. Gloria Davis

    July 21, 2017 at 4:38 pm

    Hi Rachel,
    There is a picture of a Vegan Coconut Banana Cream Pie by Rachel Carr on this website:
    https://theflexitarian.co.uk/2014/04/plan-ahead-7-meat-free-dishes-3-vegan-desserts/
    Is there a different recipe for this one? The pictures are different. If so, how may I get the recipe for the pie in the link provided above?

    Thank you for your response.

    Gloria

    Reply
    • Rachel Carr

      July 26, 2017 at 4:27 am

      Hi Gloria! The only difference between the two recipes is that I added cocoa powder to the crust in this version. Otherwise they are identical. To make the one on the link you are inquiring about just replace the cocoa powder with the same amount of shredded coconut!

      Reply
  17. Kirby Steer

    November 24, 2018 at 7:40 pm

    Hiya, This is a lovely food recipe, thank you for the detailed recipe. I am a good food lover and We like making chocolate cake.

    Reply

Trackbacks

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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