Name: Chocolate coconut banoffee pie
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 397g can caramel; 100g dark chocolate; 4 bananas; a little cocoa powder for dusting; 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; 200g pack creamed coconut roughly chopped; 400g bourbon biscuits

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Chocolate coconut banoffee pie

Chocolate coconut banoffee pie

Sarah Cook

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Serves 10

More effort

Prep: 1 hr and 10 mins

Cook: 20 mins

A star rating of 3.8 out of 5.14 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal793
fat53g
saturates37g
carbs67g
sugars47g
fibre3g
protein8g
salt0.3g

low

Method

step 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.
step 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.
step 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.
step 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.
step 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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A star rating of 3.8 out of 5.14 ratings

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