Ingredients:

  • 1.5 cups (150g) vegan vanilla wafer crumbs
  • 5 tbsp (70g) melted vegan butter
  • 2 tbsp (25g) cane sugar
  • 0.25 tsp (1.5g) salt
  • 2 cups (480ml) full-fat coconut milk (canned)
  • 0.5 cup (60g) cornstarch
  • 0.75 cup (150g) cane sugar
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) salt
  • 3 large ripe bananas, sliced into rounds
  • 1 can (400ml) chilled coconut cream (solid part only)
  • 3 tbsp (35g) powdered sugar
  • 0.5 tsp (2.5ml) vanilla extract

Instructions:

  1. Combine vanilla wafer crumbs, melted vegan butter, sugar, and salt. Press firmly into the bottom and sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8 minutes until the edges are mahogany-colored. Let cool completely.
  2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in coconut milk. Place over medium heat, stirring constantly until the mixture reaches a gentle boil and thickens into a glossy consistency. Remove from heat and stir in vanilla extract.
  3. Arrange a single layer of sliced bananas across the bottom of the cooled crust. Pour the hot custard over the bananas and smooth the top with an offset spatula. Refrigerate for at least 4 hours.
  4. Whip the chilled solid coconut cream, powdered sugar, and vanilla using a hand mixer until stiff peaks form. Spread over the set custard or pipe using a star tip.