Healthy coconut banana cream pie! My healthy banana cream pie is gluten free dairy free and vegan friendly. This delicious and easy coconut banana cream pie recipe is made with a flaky pie crust, topped with fresh bananas, homemade no bake coconut cream filling, and piled high with coconut whipped cream and toasted coconut flakes! Your Thanksgiving dessert table just got so much better with this secretly healthy Thanksgiving pie recipe!
Prepare your pie crust and allow it to cool completely after baking.
For the coconut cream pudding:
In a medium sized saucepan, add fat coconut milk, almond milk, arrowroot starch, maple syrup or honey, vanilla extract, and sea salt. Cook and stir with a wire whisk over medium heat until it is thick and bubbly. The texture should be a pudding consistency.
Once your pudding is thick, remove it from heat and stir in 1 cup of unsweetened coconut flakes.Allow your pudding to cool completely before adding it to your pie shell.
Slice 3 bananas into the bottom of the cooked and cooled pie shell. Next, add the cooled coconut cream filling. Place your pie in the refrigerator overnight to firm up completely.
For the coconut whipped topping:
Scrape the hard portion of the can of coconut milk into the bowl of a standing mixer (or a bowl if you are using a hand held mixer). Beat on low speed until the mixture is thick and creamy.Alternatively, you can use they type of whipped topping that you like (homemade or store bought!)
For the toasted coconut flakes:
Turn oven on broil.
Add 1 cup of unsweetened coconut flakes to a baking tray lined with parchment paper. Spread the coconut flakes evenly across the baking sheet.Broil on high for 1-2 minutes until they are golden brown.Remove from the oven.Allow the coconut flakes to cool completely.
Topping your banana cream pie:
Pile whipped topping on top of the chilled coconut cream filling.Serve chilled and enjoy!This pie stays fresh in the fridge for ~3-4 days.
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Notes
FOR VEGAN COCONUT BANANA CREAM PIE- Make sure to use plant based milk option and maple syrup or coconut sugar.FOR DAIRY FREE COCONUT BANANA CREAM PIE- All ingredients in the recipe card are dairy free friendly.STORAGE- Store coconut banana cream pie covered with parchment paper in the fridge for up to 3 days.If you are using raw honey and want to keep the health benefits, wait until the end when the pudding is cooling to stir your honey in. High heat can destroy the beneficial compounds in honey.Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.