Unless you’ve got a serious sweet tooth, look away now!
A digestive-biscuit style crunchy base, layered with rich caramel and topped with fresh banana, sweet coconut cream and a sprinkling of dark chocolate.
This dessert is unbelievably rich and luxurious, the perfect dinner party pudding that can be made as one big pie or in individual ramekins.
50g flaked or ground almonds
30g coconut sugar
50g coconut oil
250ml of coconut milk, full fat (just the white part)*
80g coconut sugar
¼ tsp salt
140ml of coconut milk, full fat (just the white part, chilled)*
40g coconut sugar, ground into a powder
*The tins of full fat coconut milk separate into a white thicker liquid at the top and a clear thinner liquid at the bottom. For this recipe you will just want to scoop off the white, thicker, creamy bit from the top of the tin.
Prep: 30 minutes
Cook: 30 minutes
Plus cooling time in the fridge
To make the base:
1. Preheat the oven to 170°C.
2. Blend all of the base ingredients together, except for the coconut oil, in a food processor or blender.
3. Add the coconut oil to the mixture in stages and blend together to form a dough. You want the dough to be not too wet or too crumbly, just wet enough to come together.
4. Press the dough into a 7” circular baking dish, or individual ramekins, using your fingers to press it firmly into the edges. You want it to be around ½ cm thick.
5. Bake until golden brown, which should be around 15-18 minutes. Keep an eye on it; coconut sugar can burn easily so be careful not to over cook it.
6. Take the base out of the oven when it is ready and let it cool.
To make the caramel:
1. Add all of the ingredients together in a saucepan over a medium heat and stir until the sugar has dissolved.
2. Bring the mixture to the boil and then reduce the heat slightly and let it bubble gently for 30 minutes, stirring frequently. It should thicken and darken in colour during that time.
3. When your base has cooled, cover it in slices of fresh banana (or you can put the banana below the caramel if you prefer). Pour over your caramel and leave it to cool completely.
To make the cream:
1. When your caramel has cooled completely (leave it in the fridge for the last hour or so of cooling just to make sure!) you can begin to make your cream.
2. To make your powdered coconut sugar, just add the sugar to a blender (a Vitamix or Nutri-Bullet works well) and blend it for a minute or so until it turns into a fine powder.
3. Add your chilled coconut milk to a cold mixing bowl, stir in the powdered coconut sugar and whip it with an electric hand mixer for around 15 minutes until it thickens up to form soft peaks.
4. Smooth your whipped coconut cream on top of your fully cooled caramel and grate over some dark chocolate. Store your pie in the fridge until you are ready to serve it; it tastes even better when it has been stored in the fridge for an hour or so.