Banana Coconut Cream Pie Cups

These individual Banana Coconut Cream Pie Cups are the ideal single-serve vegan dessert. This sweet treat layers Biscoff Lotus cookie (or graham cracker) crumbs, banana pudding, and coconut whipped cream for a decadent indulgence.

Why You Should Make this Recipe

Vegan? Light and scrumptious? Individual dessert serving? That perfectly describes these Banana Coconut Cream Pie Cups! It takes the full cream pie dessert and shrinks it to adorable single-person servings, that look great and taste great.

This recipe works so well because the layers contrast consistencies and flavors: the crunchy cookies, thick creamy banana pudding, and light coconut cream on top.

Fantastic to serve at dinner, the layers and taste of this dessert are sure to impress. This recipe also shows you how to modify the recipe for a larger banana cream pie, if you like.

Ingredients & Substitutions

Biscoff Lotus cookies – you can substitute with your favorite graham crackers. Click this link to get the Lotus cookies.

coconut cream – do not shake the can of coconut cream. When you open it, there will be a hard part separated from a liquid part. We are only using the hard part in this recipe.

arrowroot powder – works the same way as cornstarch and you can substitute for cornstarch if that is all you have.

How to Make this Recipe

The recipe has 4 layers: crumbled cookie bottom, sliced bananas, coconut banana pudding, and coconut whipped cream.

First, dd the coconut milk, arrowroot powder, sugar, vanilla, and salt to a saucepan and whisk to remove all the clumps.

Cook over medium heat until the mixture bubbles, whisking constantly. Reduce to low and cook for about 5 minutes until the mixture thickens, stirring with a rubber spatula and scraping the sides and bottom almost constantly.

A visible ribbon should form when you scoop the pudding and drizzle it over the rest of the pudding. Once this is achieved, remove the pudding from the heat, and let it cool for 10 minutes. Transfer the pudding to a glass or ceramic bowl and cover it with plastic wrap, making sure the plastic wrap is touching the surface so a film doesn’t form on top of the pudding. Refrigerate until cooled and set, ~2 hours.

Coconut Whipped Cream

In the meantime, place a medium-large glass mixing bowl or the mixing bowl of your stand mixer in the freezer for your coconut whipped cream.

Remove the coconut cream can from the fridge, being careful not to shake or turn it. The can will have a hard cream in it, as well as a liquidy coconut. Gently scoop out the top hardened cream into the chilled bowl, leaving any liquid behind.

Whip the coconut cream with a handheld mixer or your stand mixer until it begins to look like whipped cream, ~1 minute. Then add vanilla extract and 2 tbsp of powdered sugar. Beat again until light and airy ~about 2-3 minutes. Set in refrigerator to chill, uncovered.

Optional: You can mix the coconut whipped cream with the banana pudding so you only have one layer. This option makes this more like the classic banana cream pie.

Grab 6 small cups or jars. Add 1/4 cup of cookie crumbs to the bottom of each, and top with a layer of sliced bananas.

Then, top with 1/4 cup of banana pudding, and 1/4 cup of coconut whipped cream.

To serve, top with additional coconut whipped cream (optional) and more sliced bananas. If you’d like (as you can see in the photos) you can brulee the tops of the bananas by adding some sugar and torching them.

All cream pies need to be refrigerated and are the most delicious served cold. It keeps in the refrigerator for up to 3 days. On day 3, the banana slices don’t taste as good.

Make it a Full Banana Coconut Cream Pie

To turn these individual pie cups into a pie, you will need the following ingredients:

• 1 1/2 cups Biscoff Lotus Cookie OR graham cracker crumbs, finely ground
• 1/3 cup sugar (cane, granulated, or turbinado)
• 1/3 cup coconut oil, melted

Note: You can finely grind the cookies by pulsing them in a food processor or hammering them with a meat tenderizer in a bag that can take the beating.

Preheat the oven to 375F. Then, mix all the ingredients in a bowl and press them into a pie dish using the bottom of a glass or jar. Bake for 7 minutes. Let cool before filling with the bananas, banana pudding, and coconut whipped cream.

More Vegan Desserts

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