Banana Coconut Cream Pie Cups
Individual Banana Coconut Cream Pie Cups that just happen to be vegan. Biscoff Lotus cookie (or graham cracker) crumbs topped with banana pudding and a coconut whipped cream.
Servings: 6
Calories: 543kcal
Ingredients
Coconut Banana Filling
- 2 Tbsp arrowroot powder
- ⅓ cup sugar cane, granulated, or turbinado
- ¼ tsp sea salt
- 1 ½ cups coconut milk unsweetened
- 1 tsp vanilla extract
Coconut Whip
- 14 oz. coconut cream
- ½ tsp vanilla extract
- 2 tbsp powdered sugar
Assembly Ingredients
- 1 ½ cups Biscoff Lotus cookie crumbs or graham cracker
- 2 bananas ripe
Instructions
Banana Pudding
- Add the coconut milk, arrowroot powder, sugar, vanilla, and salt to a saucepan and whisk to remove all the clumps.
- Cook over medium heat until the mixture bubbles, whisking constantly. Reduce to low and cook for about 5 minutes until the mixture thickens, stirring with a rubber spatula and scraping the sides and bottom almost constantly.
- A visible ribbon should form when you scoop the pudding and drizzle it over the rest of the pudding. Once this is achieved, remove the pudding from the heat, and let it cool for 10 minutes. Transfer the pudding to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface so a film doesn't form on top of the pudding. Refrigerate until cooled and set, ~2 hours.
Coconut Whipped Cream
- In the meantime, place a medium-large glass mixing bowl or the mixing bowl of your stand mixer in the freezer for your coconut whipped cream. Remove coconut cream can from fridge, being careful not to shake or turn it. The can will have a hard cream in it, as well as a liquidy coconut. Gently scoop out the top hardened cream into the chilled bowl, leaving any liquid behind. You can drink the liquid or add it to smoothies.
- Whip the coconut cream with a handheld mixer or your stand mixer until it begins to look like whipped cream, ~1 minute. Then add vanilla extract and 2 tbsp of powdered sugar. Beat again until light and airy ~about 2-3 minutes. Set in refrigerator to chill, uncovered.
- Optional: You can mix the coconut whipped cream with the banana pudding so you only have one layer. This option makes this more like the classic banana cream pie. I like to keep them separate.
Assembly
- Grab 6 small cups or jars. Add 1/4 cup of cookie crumbs to the bottom of each, and top with a layer of sliced bananas.
- Then, top with 1/4 cup of banana pudding, and 1/4 cup of coconut whipped cream.
- To serve, top with additional coconut whipped cream (optional) and more sliced bananas. If you'd like (as you can see in the photos) you can brulee the tops of the bananas by adding some sugar and torching them.
- Keep in the refrigerator (uncovered) and serve over the next 3 days.
Notes
You can finely grind the cookies by pulsing in a food processor or hammering with a meat tenderizer in a bag that can take the beating.
Need to be refrigerated and are most delicious served cold. It keeps in the refrigerator for up to 3 days. On day 3, the banana slices don't taste as good.
Preheat the oven to 375F. Then, mix 1 1/2 cups of Biscoff Lotus cookie or graham cracker crumbs in a bowl with 1/3 cup of sugar and 1/3 cup of melted coconut oil. Press the mixture into a pie dish using the bottom of a glass or jar. Bake for 7 minutes. Let cool before filling with the bananas, banana pudding, and coconut whipped cream.
Nutrition
Calories: 543kcal | Carbohydrates: 53g | Protein: 6g | Fat: 37g | Saturated Fat: 31g | Sodium: 256mg | Potassium: 590mg | Fiber: 4g | Sugar: 26g | Vitamin A: 38IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 4mg
