Chocolate coconut banoffee pie

Chocolate coconut banoffee pie

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(12 ratings)

Prep: 1 hr, 10 mins Cook: 20 mins

More effort

Serves 10

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

Nutrition and extra info

Nutrition: per serving

  • kcal793
  • fat53g
  • saturates37g
  • carbs67g
  • sugars47g
  • fibre3g
  • protein8g
  • salt0.3g
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  • 397g can caramel



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 100g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 4 bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • a little cocoa powder, for dusting

For the coconut cream

  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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


  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.

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Comments, questions and tips

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10th Mar, 2020
I made this recipe for a dinner party on the weekend. Like a lot of comments my cream/custard mixture didn't peak after mixing for what seemed like hours! It curdled aswell! The custard was absolutely fine it was when I added the cream it went wrong. I even tried to add gelatine and icing sugar but it would not thicken. I didn't use it in the end and whipped the remainder of the cream for the topping and topped with toasted coconut flakes . I also found the Base too hard and think I'll use chocolate digestives if I make it again. I'm going to make just the custard and cream topping again to see if it works.
Elisabeth K
28th Jun, 2019
I made sponge as a base.
11th Aug, 2016
As with most other reviews the coconut cream was not as thick as expected, however it just about held its shape. I thought the amount of biscuit base was pretty spot on. I had a little left over so made 2 mini ones (and then separated some of the coconut cream mixture before adding the Malibu) for my nieces. The only thing I'd do differently is probably reduce the ingredients for the coconut cream by at least a 1/3. There was so much left over and it's sweet enough without being served with a dollop on the side. Will definitely make this again!
Hanszinderfaan's picture
29th May, 2015
I made this before reading the comments. Went down well with the visiting family ( 4 generations) In retrospect the base was too thick, the caramel did not set despite being in the fridge for 24 hours. Finished up a bit of a gooey mess but everyone agreed it tasted delicious. I shall definitely make this again (with modifications)
22nd Dec, 2013
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!
19th Mar, 2013
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!
10th Mar, 2013
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.
10th Feb, 2013
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.
28th Jan, 2013
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.
20th Jan, 2013
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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21st Oct, 2013
There is a consistent theme here with the top layer. Unfortunately I kept whisking with the cream for too long and it curdled and had to go down the sink. I decided to whip some double cream with a dash of Malibu and some icing sugar. This was easy, lower cost and no risk of failure.
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