No-bake Chiquita mini banana and coconut cream pie

No-bake Chiquita mini banana and coconut cream pie
No-bake Chiquita mini banana and coconut cream pie
Dessert
20 min
Normal
3
Vegan
Gluten free
Lactose free
Vegetarian

A healthier version of a classic with a tropical twist. This will make a perfect end to any meal.

1 3
For the crust
Line the bottom of 25 cm / 10” high sided fluted tart tin with baking parchment.
Place a medium glass mixing bowl into the fridge to chill.

Blend the almonds and dates in a food processor or blender and pulse until fine, about 2 minutes. Pour in the maple syrup and oats, and blitz again until combined. Tip into the prepared tart tin and press into the sides and base with a smooth, even layer of the mix. Place into the freezer until needed.
2 cups
almonds
2 cups
pitted dates
1/2 cup
maple syrup
2 tbsp
oats
No-bake Chiquita mini banana and coconut cream pie
2 3
For the filling
Remove the glass bowl from the fridge. Scoop out the solid mass of coconut cream into the bowl, discarding any liquid at the bottom of the can which may have separated.

Add the icing sugar and vanilla to the bowl then, using an electric whisk, beat to stiff peaks, about 7-8 minutes.
800 ml
coconut cream, chilled in the fridge
2 tbsp
icing sugar
1 tsp
vanilla
No-bake Chiquita mini banana and coconut cream pie
3 3
Pour into the prepared base, then cut the Chiquita mini bananas in half vertically and lay on top of the cream. Sprinkle with the toasted coconut flakes and serve.

TIP: Drizzle with dark chocolate for an indulgent twist.
3
Chiquita mini bananas
2 tbsp
toasted coconut flakes
No-bake Chiquita mini banana and coconut cream pie
-
2 persons
+
2 cup
2 cup
1/2 cup
2 tbsp
800 ml
2 tbsp
1 tsp
3
2 tbsp
No-bake Chiquita mini banana and coconut cream pie
Nutritional values per person
578 kcal
Calories
25.0g
Fat
13.6g
Saturates
81.8g
Carbohydrate
71.4g
Sugars
5.6g
Fibre
6.2g
Protein
0.1g
Salt
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