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Banana Cream & Coconut Whip Topping

Course Dessert
Keyword banana cream filling, filling, pudding, cream filling, coconut whipped cream, coconut whip,
Prep Time 45 minutes
Cook Time 8 hours
Servings 8

Ingredients

  • 2 Tbsp cornstarch
  • 1/3 cup sugar or coconut sugar organic
  • 1 pinch salt
  • 1 1/2 cups almond milk unsweetened
  • 1 1/2 tsp vanilla extract pure
  • 3 medium bananas ripe, sliced
  • 14 ounce can coconut cream refrigerated overnight
  • 5 Tbsp powdered sugar organic
  • 1/2 cup pomegranate seeds

Instructions

  1. BANANA FILLING:

  2. In a saucepan, mix together cornstarch, sugar, salt and whisk in almond milk slowly to avoid clumping.

  3. Over medium heat, continue to whisk until bubbling, reduce heat to low for 5-7 minutes, continuously scraping bottom and sides with spatula to prevent burning.

  4. When it appears a jiggly texture, remove from heat, stir in 1 tsp vanilla and let cool.

  5. Place in glass bowl and cover with clear wrap. Leave in the refrigerator for up to 3 hours.

  6. COCONUT WHIP CREAM:

  7. Remove your can of coconut cream from the refrigerator being careful not to shake it. Slowly scoop out the top hardened cream into a large mixing bowl that has been chilled. Set aside the liquidy bottom.

  8. Using a mixer, whip the coconut cream until it begins to form peaks. Add 1/2 tsp vanilla and powdered sugar. Beat again to fluff back up (about 3 minutes). Put in refrigerator to chill uncovered.

  9. MIXING BANANA FILLING & COCONUT WHIP TOGETHER:

  10. Once the banana filling is set, fold in the coconut cream. Set back in refrigerator.

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  11. Add one sliced banana and pomegranate seeds to the bottom of baked pie crust.

  12. Top with the mixed banana and coconut cream filling.

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  13. Cover and place back in refrigerator for 4 hours.

  14. Make a smaller batch of coconut cream to top (optional). When ready to serve, add coconut whipped cream on top and top with 2 sliced bananas and pomegranate seeds.

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