Coconoffee Pie

Serves 2
Time 25 minutes



½ cup coconut flour

¼ cup shredded coconut

2 tbsp coconut oil, melted



½ cup dates

⅓ cup oat milk + extra

¼ tsp pure vanilla paste

1 pinch salt


1 can full-fat coconut milk, refrigerated overnight

2 tsp maple syrup

1 large banana

Nut butter (optional)


Preheat the oven to 180C.

Mix coconut flour, shredded coconut and coconut oil to make the crumb and spread on a lined baking tray. 

Bake for 8-10 minutes or until browned. 

Blitz dates, oat milk, vanilla paste and salt to make caramel.

In a bowl whip solid coconut milk with maple syrup until stiff peaks form.

Layer coconut crumb, coconut cream, caramel and sliced bananas into a glass jar so you can see all the layers. Top with nut butter, extra coconut cream, caramel and any leftover coconut crumb. Store in fridge to set.