Chocolate coconut banoffee pie

Chocolate coconut banoffee pie

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

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 1 hr 10 mins

Cook time

Cook 20 mins

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.

PER SERVING

793 kcalories, protein 8.0g, carbohydrate 67.0g, fat 53.0 g, saturated fat 37.0g, fibre 3.0g, sugar 47.0g, salt 0.3 g

Recipe from Good Food magazine, January 2013.

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Latest comments and suggestions

  • Binder photo Liz Greenaway

    2013-01-19 19:07:34.108085

    Liz Greenaway rated and commented on this recipe

    4 stars

    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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  • Binder photo elaine

    2013-01-20 20:45:59.412109

    elaine rated and commented on this recipe

    3 stars

    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!

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  • Binder photo Polly58

    2013-01-28 13:14:17.289982

    Polly58 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo lollipop320

    2013-02-10 15:34:44.977668

    lollipop320 commented on this recipe

    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.

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  • Binder photo Laura_Giraffe

    2013-03-10 08:40:59.598298

    Laura_Giraffe rated and commented on this recipe

    2 stars

    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.

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  • Binder photo m20j05h

    2013-03-19 21:28:18.061568

    m20j05h commented on this recipe

    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!

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 1 hr 10 mins

Cook time

Cook 20 mins

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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PER SERVING

793 kcalories, protein 8.0g, carbohydrate 67.0g, fat 53.0 g, saturated fat 37.0g, fibre 3.0g, sugar 47.0g, salt 0.3 g

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