Chocolate coconut banoffee pie

Chocolate coconut banoffee pie

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(6 ratings)

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Cooking time

Prep: 1 hr, 10 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 10

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
793
protein
8g
carbs
67g
fat
53g
saturates
37g
fibre
3g
sugar
47g
salt
0.3g

Ingredients

  • 397g can caramel
  • 100g dark chocolate
  • 4 bananas
  • a little cocoa powder, for dusting

For the coconut cream

  • 400ml can coconut milk
  • 4 large egg yolks
  • 4 tbsp caster sugar
  • 2 tbsp plain flour
  • 1 tbsp cornflour
  • 2 tbsp Malibu
  • 300ml pot double cream

For the base

  • 200g pack creamed coconut, roughly chopped
  • 400g bourbon biscuits

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Method

  1. To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don’t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
  2. To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn’t form.
  3. Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set – 1 hr at least, or up to 24 hrs.
  4. When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
  5. To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

Recipe from Good Food magazine, January 2013

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Comments

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Sarahmh's picture

I used this recipe to make my first banoffee pie and it was a great success. I am glad I read the comments about using half of the required base and the coconut cream being a bit runny, which helped greatly! I don't know if this was just beginners luck or if this is THE trick, but for the coconut custard I left the cornstarch out of the egg mix, poured the egg mix into the simmering coconut milk while whisking and only then did I add the cornstarch (mixed with a little bit of water) and it thickened up quite nicely. This is how I make the custard for our milktart at home and the custard always sets perfectly. Didn't have to beat the custard and double cream too much actually as it was firm and enough after about half a minute of mixing. I piped it on the tart immediately, and popped it in the fridge. We ate it a couple of hours later and it was perfect, even a day later the cream is still firm yet soft as ever! Hope this helps!

m20j05h's picture

This is a very good and tasty recipe. Like other reviewers I also struggled with the cream mixture. The first batch tasted really good but lacked the thickness required. So for the second batch I whisked the double cream for about 3 minutes and then folded in the cold coconut custard mixture, then whisked again and piped successfully. I would also recommend reducing the the biscuit base mixture by a third!

neira_blue's picture
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Like the others, this went OK apart from the cream! It did thicken slightly but not enough to pipe as in the picture and I'd whipped it with an electric whisk for ages! You also definitely need more than an hour for the caramel to set as ours was still really gooey, which wasn't too much of a problem except with the runny cream it made a bit of mess. And you need about half of the base mixture! It was also very, very sweet - some people enjoyed it, others found it too much. Not sure I'd make it again.

lollipop320's picture

I have made this following receipe exactly. The only problems I had was that the creamy top was too runny, and the caremel set that hard we only just got our spoon in it.

missdunbar's picture
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I made this on Saturday night for friends. My coconut cream thickened up just fine but I did refrigerate the custard before whipping in the cream. My problem was the base which was very thick and set so hard we couldn't get our spoons through it so there was flying dessert everywhere. The taste, however, was absolutely delicious, everyone had seconds and I most definitely would make this again. Next time I will make a different base though.

eecameron's picture
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I have to agree with Liz about the coconut cream. It just didn't work. I followed the recipe exactly, piped a lot of the cream on top of the pie and still had about half left which was wasted. The taste and texture were also wrong. The cream tasted of flour, I omitted the Malibu (to make it child friendly) and instead added some coconut extract. The cream also wouldn't thicken when I whipped it with the fresh cream and seemed to thin the longer it sat. It was a mess when I cut into it the pie, the cream was just too runny! Next time I will just pipe some fresh cream on top. The coconut cream was definitely a lot of work for very little reward!

lizziewizz's picture
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Everything was going swimmingly until the last part when I mixed the custard with the cream... it got thinner and thinner... I decided to whip up some cream, add it to the mix, pour it on top of the caramel and have stuck it in the freezer to firm up a bit. Anyone any ideas as to why my custard/cream didn't thicken? Yet to taste it, but I'm sure it's delicious.

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