Best 3 Coconut Banana Cream Pie Raw Vegan Recipes

Indulge in a symphony of tropical flavors with our Raw Vegan Coconut Banana Cream Pie, a delectable treat that harmonizes the refreshing sweetness of bananas, the richness of coconut, and the velvety smoothness of a creamy cashew filling. This no-bake pie is a symphony of textures, with a crunchy almond-date crust, a creamy cashew-banana filling, and a luscious coconut cream topping. It's a symphony for your taste buds, a symphony that will leave you craving for more.

This recipe is not only a culinary delight but also a testament to the versatility of plant-based cuisine. With its raw and vegan nature, it caters to various dietary preferences and showcases how delicious and satisfying plant-based desserts can be. This guilt-free indulgence caters to those with gluten, dairy, and refined sugar sensitivities, making it an inclusive dessert option.

The recipe provides step-by-step instructions, ensuring that both experienced bakers and those new to the kitchen can create this masterpiece. With detailed explanations and helpful tips, the recipe guides you through the process of making the crust, filling, and topping, ensuring a perfect result every time.

This recipe collection offers more than just the Coconut Banana Cream Pie. It also includes variations and additional recipes to tantalize your taste buds. Discover the zesty twist of the Lemon Blueberry Cream Pie, the indulgent Chocolate Peanut Butter Cream Pie, and the classic Vanilla Bean Cream Pie. Each variation offers a unique flavor profile, catering to different preferences and occasions.

Embark on a culinary journey with our Raw Vegan Coconut Banana Cream Pie recipe, and explore the world of delectable plant-based desserts. With its symphony of flavors and textures, this pie is sure to impress family and friends, leaving them craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT BANANA CREAM PIE (RAW VEGAN)

Coconut Banana Cream Pie (Raw Vegan) image

This recipe comes from Vanessa Sherwood at gliving.com. However, I simplify this much further and omit the salt, coconut oil, and use dates instead of the agave and it is still amazing! For me its much healthier and easier that way but I'm leaving all the options here for you to decide what if you want them or not. You can substitute dates for the agave nectar - one large medjool (soaked & blended) for each tablesoon agave. I just keep "date paste" standing by for stuff like this. Since your using so much young thai coconut meat you can always use the water for this delicious & energizing drink: Recipe #427475 ENJOY!! (Cook time is set time)

Provided by Mindelicious

Categories < 4 Hours

Time 3h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup macadamia nuts
1/2 cup shredded dried coconut
2 tablespoons agave nectar
1 pinch salt
1 teaspoon coconut oil
2 cups young coconut meat
2 -4 tablespoons agave nectar (to taste)
1 tablespoon lime juice
1/2 teaspoon vanilla extract (or seeds from 1/2 vanilla bean)
1/2 cup virgin coconut oil
1/4 teaspoon salt
coconut water (if needed)
1 -2 banana, sliced in 1/2 inch slices

Steps:

Blend the crust indgredients in a food processor. Add more agave if needed to make crust sticky. Line pie pan with saran wrap and press crust on top or use a tart pan with a removable bottom. Place in freezer while making the filling.
Blend the pie ingredients, except banana slices, in a blender until smooth. Make sure there is enough liquid to have the ingredients swirling in a vortex. Add coconut water, if needed.
Take crust out from freezer and place sliced bananas on top of crust. Pour filling on top of bananas. Place in freezer for 3-4 hours to set. Decorate with walnuts, coconut shavings, or banana slices :D.

BANANA COCONUT CREAM PIE

Banana Coconut Cream Pie image

There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 4h35m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Steps:

Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g

COCONUT/BANANA CREAM PIE

Coconut/Banana Cream Pie image

After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings-it's everyone's favorite treat-and also for when company comes by. Our children-6 and 3-"help" me with baking. They've learned many of their measurement in the kitchen!

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups sweetened shredded coconut
7 tablespoons butter
3/4 cup sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoons salt
3 cups half-and-half cream
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract
2 large firm bananas, sliced
Whipped cream and sliced bananas, optional

Steps:

In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.

Nutrition Facts : Calories 544 calories, Fat 34g fat (24g saturated fat), Cholesterol 178mg cholesterol, Sodium 316mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

Use ripe bananas for a sweeter and creamier filling.
If you don't have coconut cream, you can use full-fat coconut milk and chill it overnight in the refrigerator. The cream will rise to the top and you can scoop it off.
To make the crust, you can use a food processor or a blender. If you're using a blender, be sure to blend the ingredients until they are finely ground.
Press the crust firmly into the pie plate. This will help to prevent it from cracking when you add the filling.
Chill the pie for at least 4 hours before serving. This will help the filling to set.

Conclusion:

This coconut banana cream pie is a delicious and healthy dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. The combination of coconut, banana, and cream is a classic flavor combination that is sure to please everyone.