Monday, July 12, 2010

banoffee pie

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Calm down calm down. Yes this is the most delicious dessert I have ever made (sorry New York Baked Cheesecake and Chocolate Peanut Butter Cake) and its ridoinkculously easy.

ingredients
1 x packet of digestives
3 tbsp of marg
1 x 330 soy caramel condensed milk
3 medium ripe bananas
1x can of coconut cream (I think its 400mls)

method
1. Put the coconut cream in the fridge until cold.

2. Scoop out as much of the cream clumps and put into a bowl (the fat should congeal at the top of the can). Thin out the coconut fat with some of the cream until it's a thick cream consistency then beat with an electric beater or whisk until it thickens up and put in the fridge (I also added quite a few pinches of sugar).

3. Make the base by grinding the biscuits into a fine crumble in a food processor. Melt the marg and combine with crumbs. Press the crumb mix into the base of a 9 inch spring form pan and put into the fridge whilst you're making the rest of the pie.

4. Construct the tart by laying the bananas top of the biscuit base. Pour the caramel condensed milk on top and smooth (I had to loosen it up with a bit of soy milk). Then pour the thickened coconut cream (it may have set too thick whip a bit of extra coconut cream into it to thin it out) and refrigerate for at least 2 hours for it all to set. This pie does better as each day goes by. Grate some dark chocolate on top. Voila!

notes: In regards to the coconut cream, the generic coles/safeway brands tend to have waaaay more 'clotted cream' at the top of the cans. Try and drain off any coconut water before you start whipping. It will go into the fridge still quite liquidy but does firm up when you chill and apparently sets (which I was surprised at) when kept longer in the fridge in the pie. My theory about putting coconut cream in a whipped cream canister will more than likely work!

11 comments:

  1. Thanks so much for posting this recipe! It was delicious! I'll be taking this to my friend's house to impress them next time!

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  2. Oh my heavens! Amazing! I never would have though a dairy-free/vegan version of this were possible! But what brand of soy condensed milk do you use? All I've seen is the soy evaporated milk at major supermarkets, which I don't think would work at all...

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  3. I wonder how this would work with gf biscuits, it looks great!

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  4. Thanks for this! I'm so happy I found your blog. My sister and I are vegan and we feel so alone sometimes. I'll have to show her your blog!

    Best wishes from one blogger to another,

    ~Zabrinah

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  5. hannah - nestle soy condensed milk is in every supermarket.. but I try and not use nestle so I used a german brand I got through the Radical Grocery

    K - I think g/f biscuits would be great but would suggest leaving it overnight so it softens up

    Zabrinah - nice to meet you! thanks!

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  6. it looked so good and I am so happy to have had a slice - but was surprised at coconut cream!?!? - I was sure there must have been silken tofu in this but no wonder it tasted so good - bananas and coconut just are such a great combination

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  7. I LOVE your blog!!! Everything you make makes my mouth water. I was wondering if you would mind me mentioning it in my monthly newsletter as I think my customers would love it too. Let me know if you're ok with that.
    Jessica www.crueltyfreeshop.com.au

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  8. I found this recipe via Cruelty Free Shop - thanks for posting it!

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  9. I'm so glad I found this blog before Christmas - you've brightened my day (and my tummy) with your wonderful recipes.
    I hope you get to read this soon - I've looked in so many supermarkets for soy condensed milk but all I see is soy evaporated milk. I know you use the german brand, but where have you seen the nestle brand?

    Many thanks!

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  10. I made this today and it's turned out very tasty.

    I used an Italian Condensed Soy Milk that I bought from Mrs Flannerys in Brisbane. I used the slow cooker overnight (8 hours) on low heat to cook but next time I'll try high heat as it didn't quite set.

    Other than than it was perfect.

    I used Leda brand vegan gluten free ginger biscuits.

    I thickened the coconut cream with 2 teaspoons of xanthum gum and it thickened beautifully.

    I really didn't like the grated chocolate on top and I love chocolate. It just tasted odd. Maybe it was too many flavour, ginger, banana, coconut and then chocolate. But I would say try it without chocolate first.

    Many thanks

    Kate F.

    ReplyDelete

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