banana coconut cream pie
This recipe is one of my very early posts to a non-existent blog. It’s a killer recipe but a less than stellar set up and personal Instagram photos ..
This recipe is from Gliving .. check it out!
So please accept my apologies for these weird pictures and instead just trust the process .. and maybe I’ll remake it JUST to photograph it for you!
Enjoy! xo
Coconut Cream Dream with Banana
Recipe adapted from Gliving


For the crust

  • ½ cup macadamia nuts
  • ½ cup shredded dry coconut
  • 1 T coconut oil
  • 2 TB agave
  • pinch of sea salt

For the filling

  • 1-2 bananas, sliced
  • meat from one whole coconut
  • ½ cup coconut oil
  • 1/4 cup TB agave (or less, depending on your taste)
  • coconut water (from the coconut, if needed)
  • 1 TB lime juice
  • ¼ tsp sea salt
  • ½ tsp vanilla extract (or 1/4 teaspoon vanilla bean powder)


For the crust

  • Place everything in a food processor and process until crumbled but not paste-y.
  • Dump contents out onto the bottom of a springform pan.
  • Wet your fingers and press everything down until an even crust is formed.
  •  Set aside.

For the filling

  • Line the crust with your slices of bananas until a layer is formed.
  • Place the remaining ingredients in your high speed blender and blend until completely smooth.
  • Pour over the top of your banana slices.
  • Place in freezer for 1-2 hours until firm and then transfer to the refrigerator for a few more hours until you are ready to serve.
note: many raw dessert recipes call for you to place the crust in the freezer while you prepare the filling by I usually leave mine out on the counter. By allowing it to stay at room temperature I’ve noticed that the layer hold together much better. When you finally put it in the freezer altogether they set together, making it very cohesive.
Slice it up, top with more bananas and/or coconut shreds and enjoy!

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