Free U.S. Shipping On Orders $49

Banana Coconut Cloud Cream Pie

[serves 8]


½ cup raw walnuts
½ cup  Sliced TigerNuts
8 large medjool dates, pitted
4 teaspoons pure maple syrup, divided
¾ teaspoon ground cinnamon, divided
5 ripe bananas, divided
¼ cup coconut sugar
2 cans (15 ounces each) full fat coconut milk, chilled overnight
½ teaspoon vanilla extract


Line an 8-inch springform pan with parchment paper. Set aside.

In a food processor fitted with an S-blade, pulse walnuts, TigerNuts, dates, 3 teaspoons maple syrup, and ½ teaspoon cinnamon until finely chopped and a dough ball forms. Remove ball from processor and transfer to lined springform pan. Using your fingers, press it all over the base to form a crust, being sure to include a small lip around the sides. Place in refrigerator to chill.

Meanwhile, in a medium bowl, mash 3 of the bananas very, very well. Transfer to a medium-skillet, add coconut sugar and remaining ¼ teaspoon ground cinnamon and place over medium heat. Simmer until the mixture has thickened and darkened to a deep brown color (3-5 minutes). Peel the remaining two bananas and slice into thin rounds. Lay the rounds evenly over the chilled crust, then carefully pour the mashed banana mixture over, spreading it evenly to cover. Place pie in the freezer for a minimum of 4 hours to freeze.

While the pie is chilling, scoop the thick white top layer from your cans of chilled coconut milk and transfer to a medium bowl. Add the remaining teaspoon of maple syrup and vanilla extract, then whisk until very thick. When you’re ready to eat, remove pie from freezer, allowing it to defrost slightly (about 10 minutes) before slicing. Then, spoon the coconut whipped cream on top of the banana layer. Serve, and enjoy!


Recipe from In My Bowl

Leave a comment

Comments will be approved before showing up.