Someone asked about coconut whipped cream on the Food Doodles Facebook page a while back, and I’ve been wanting to build a recipe around it ever since. These no‑bake banana coconut cream mini pies are the result: simple, naturally flavored, and perfect for sharing.
Coconut whipped cream has a mild, natural sweetness and a distinct coconut flavor. I enjoy it most when it complements other textures and tastes—like a firm date‑coconut crust, ripe banana slices, and a hint of dark chocolate on top. Unlike dairy whipped cream, coconut cream won’t turn into butter no matter how much you whip it. It also won’t become quite as firm as traditional whipped cream, which can be an advantage in a dessert that relies on soft, silky layers.
The pie is best served straight from the tin, though you can line the pie plate with plastic wrap or parchment to make removal easier. Keep in mind these mini pies are fairly soft at room temperature; they hold their shape best after a short chill in the freezer. For cleaner slices, freeze the pies for about an hour so the top of the cream firms up just enough to cut neatly without becoming rock‑hard.
I like to finish these with a light grating of dark chocolate for contrast, but that’s entirely optional. If you choose to slice and serve, the plastic wrap or parchment really helps when lifting the pieces out of the tin. If you prefer to serve directly from the pie plate, these are lovely straight from the freezer after the short firming period.
The first slice is often a little messy, but when the flavors come together—sweet banana, creamy coconut, chewy date‑coconut crust—it’s well worth it. These pies make a great dessert for two to four people to share, or a nice treat to serve at a small gathering.
Banana Coconut Cream Mini Pies
Makes 2 four‑inch pies; serves 4–8
Crust:
- 2/3 cup Medjool dates
- 2/3 cup unsweetened shredded coconut (plus 2 tbsp extra if needed)
- 1/2 tsp vanilla extract
- 1/4 cup ground flaxseed
- pinch sea salt
Filling:
- 1 can full‑fat coconut milk, refrigerated
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 large bananas
- Dark chocolate, for grating on top (optional)
To make the crust, pulse the dates and shredded coconut in a food processor until the dates are broken down and the mixture forms a sticky “dough.” Add the vanilla, flaxseed, and a pinch of sea salt, and process until everything is well combined. If the mixture feels extremely sticky, stir in up to 2 tablespoons more shredded coconut to reach a workable consistency.
Divide the crust mixture evenly between two 4‑inch pie plates. If you plan to remove the pies from the tins for serving, line each tin with plastic wrap or parchment for easy removal. Press the crust mixture firmly and evenly into the bottoms and up the sides of the tins. Place the crusts in the freezer while you prepare the filling.
Open the chilled can of coconut milk and scoop off the solidified coconut cream that has risen to the top; reserve the remaining coconut water for another use. In a cold bowl with chilled beaters, whip the coconut cream until light and airy, similar to a soft whipped cream. Add the powdered sugar (use an organic brand if you need it to be vegan) and the vanilla, then beat briefly to combine.
Remove the crusts from the freezer and slice the bananas into thin rounds, about 1/4–1/2 inch thick. Arrange a single layer of banana slices in the bottom of each crust. Spoon or pipe the whipped coconut cream onto the bananas, filling the crusts, then top with more banana slices. Store the pies in the refrigerator until ready to serve.
For neater slices, place the pies in the freezer for about one hour before cutting; much longer will make them too hard, and cutting sooner risks a messy result. Grate dark chocolate over the top just before serving if desired. Serve directly from the tins or lift out using the plastic wrap or parchment to transfer slices to plates. Enjoy!
