Banana Coconut Cream Pie

A vegan, naturally sweetened, and gluten free Banana Coconut Cream Pie, with a nutty crust, caramel-ly banana custard, and a mountain of whipped coconut cream.

For the Crust:
1 cup brown rice flour
1 1/2 cups almond flour
1/2 c finely ground coconut flakes
1/2 tsp salt
1/2 cup coconut oil, melted
1/3 cup maple syrup

For the Custard:
3 very ripe bananas
1 cup coconut sugar
1 cup coconut milk
1/4 cup potato or corn starch
1/2 tsp turmeric (optional, but makes very yellow and fun)

For the Cream:
1 cup coconut cream (see notes)
1/4 tsp xantham gun (optional, but helpful)
1/2 tbsp maple syrup
1 ripe banana, thickly sliced
melted chocolate
toasted coconut chips, to garnish

View the full recipe at Emmylou’s Kitchen →