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vegan banana coconut cream pie 2

Vegan Banana Coconut Cream Pie

With creamy vanilla coconut custard, fresh bananas and a coconut cream whip, this Vegan Banana Coconut Cream Pie is a simple to make, taste of childhood.
Course Dessert
Cuisine American
Keyword vegan banana cream pie
Servings 8
Calories 584kcal


FOR THE PIE CRUST (from Food52)

  • 2 and 1/4  cups all-purpose flour
  • ½  teaspoon salt
  • tablespoon cane or demerara sugar
  • 1/2 + 1 tbsp cup solid coconut oil solid
  • ⅓ to ½ cups ice water


  • 400 ml / 14oz coconut milk full-fat
  • 400 ml / 14 oz soy milk
  • ½   cup sugar
  • 4 tbsp cornflour + 1 tsp
  • 1 and ½ cups shredded or desiccated coconut
  • 2 tsp vanilla extract
  • pinch sea salt
  • 3-4 ripe bananas


  • 400 ml coconut milk full fat, chilled
  • cup coconut flakes or shredded coconut


  • For the whipped coconut cream place a can of full-fat coconut milk in the fridge overnight. 


  • To make the pie crust, place the flour, salt, and sugar in the bowl of a food processor fitted with an S blade. Pulse to combine.
  • Add the coconut oil and pulse until the mixture is crumbly and will stick together when you pinch it between your fingers.
  • Pulse in a ⅓ of cup water and continue pulsing until the dough is visibly starting to come together in the food processor. If necessary, add a little more water until the texture is right. Crumbs are OK but the dough should come together in a ball easily. 
  • Turn the dough onto a clean, dry surface that has been dusted with flour. 
  • Use a rolling pin, roll the dough into a large circle, enough to cover your  pie pan. Add a dusting of flour if the dough is sticking.
  • Gently lift the dough onto your pie tin pressing down to line the tin.
  • Squeeze the edges to make a puckered pattern. Refrigerate crust for 30 mins and pre-heat the oven to 220 degrees C.
  • To bake, prick the base several times with a fork and line the crust with foil. Fill the crust to the brim with baking weights, dried beans or uncooked rice. Bake for 20 minutes before removing the foil and weights. Brush the top of the pie crust with soy milk before returning to the oven for another 10 to 12 minutes until cooked. Remove from the oven to cool. 


  • To make the filling, put the coconut milk in a small saucepan. Fill the empty coconut milk can with soy milk and add the milk to the saucepan and stir in the sugar and vanilla.
  • Bring the mixture to a soft boil over medium heat before turning the heat right down to a simmer. 
  • Spoon by spoon, whisk the cornflour in to the mixture - it will begin thickening.
  • When thick, add the shredded or desiccated coconut and stir for 1 minute.
  • Take the mixture off the heat and stir in the salt and set aside to cool.


  • When filling is cool pour it in to the pie shell. Cover with cling wrap and set in the fridge for at least 2 hours or overnight. 
  • When set, slice the bananas and lay out over the top of the filling. 
  • To make the coconut whip, take the coconut milk from the fridge and turn it upside down for a few minutes.  Open the can and pour out the thinner coconut water. 
  • Spoon the thick coconut "cream" from the can in to a chilled bowl. Add the icing sugar and vanilla and whip until soft peaks. 
  • Spoon the coconut cream on to the pie. 
  • In a dry pan, lightly toast the coconut flakes on low heat until just toasted and sprinkle over the top of the pie to serve. 


Angela at Oh She Glows provides a great coconut whip tutorial here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
For Gena's original pie crust recipe visit https://food52.com/recipes/19559-perfect-vegan-pie-crust
UPDATE: You can buy coconut whipping cream in some whole food stores and supermarkets. It will still need to be chilled but is a less work than making your own. 
If you don't want to make the pie crust from scratch a store-bought crust will work great too. 


Calories: 584kcal | Carbohydrates: 54g | Protein: 8g | Fat: 39g | Saturated Fat: 34g | Sodium: 338mg | Potassium: 434mg | Fiber: 4g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 6mg