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Banana Coconut Cream Pie

Banana Coconut Cream Pie prepared dish

This banana coconut cream pie features a rich coconut custard filling layered with fresh banana slices and topped with whipped cream. The combination of creamy coconut and sweet bananas creates a delightful dessert that is sure to impress. Serve chilled for a refreshing treat!

This recipe is american style, dessert, scaled for 6 servings, with 30 min prep and 15 min cook.

Prep: 30 min · Cook: 15 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include coconut milk, sugar, salt, bananas.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 cups coconut milk (full-fat)
  • 3 tbsp sugar
  • 1 pinch salt
  • 2 medium bananas (sliced)
  • 1 each pie crust (pre-baked)
  • 1 cup toasted coconut flakes
  • 1 tbsp cornstarch
  • 1 cup heavy cream (whipped)
  • 1 tsp vanilla extract

Instructions

  1. In a saucepan, combine the coconut milk, sugar, cornstarch, vanilla extract, and salt over medium heat.
  2. Whisk the mixture continuously until it thickens and begins to bubble, about 5-7 minutes.
  3. Remove from heat and let it cool slightly before pouring it into the pre-baked pie crust.
  4. Layer the sliced bananas evenly over the coconut custard filling.
  5. Refrigerate the pie for at least 2 hours to set.
  6. Before serving, whip the heavy cream until soft peaks form and spread it over the pie.
  7. Garnish with toasted coconut flakes and serve chilled.

Nutrition (per serving)

  • Calories: 320
  • Protein: 4 g
  • Fat: 22 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Sugar: 10 g
  • Sodium: 60 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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