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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


  • 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



  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.


  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.


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

    Vegan Banana Cream Pie
  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.

    Vegan Banana Cream Pie
  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.

    Vegan Banana Cream Pie