Coconut Cream And Date Caramel Banoffee

You’ve probably heard of banoffee, the dessert pie made of bananas, whipped cream and toffee/ caramel. It’s a really popular dessert since it’s easy to make and the combination of banana and caramel is quite irresistible. Since I’m always on the lookout for new ways of making classic dishes – in a more healthy way – I decided to do this time a little makeover to banoffee.

This is how my makeover looked like:

The base of banoffee is normally butter and digestive biscuits. I used instead sugar-free toddler biscuits, nuts, and coconut oil.

The caramel/ toffee is usually made out of condensed milk and sugar. I used instead of soft and sticky dates and some water to make date caramel.

The pie is usually topped with whipped cream and bananas. I used whipped coconut cream instead. After all, bananas were the only ingredient that stayed untouched :).

So there we have it: a healthier and dairy free coconut cream and date caramel banoffee! You can use these ingredients to make a pie or you can layer them in a glass or jar. I decided to layer the ingredients into baby food jars. They look cute, don’t they? And the banoffee is easy to serve for both kids and adults in these small jars.

You can make this dessert in advance and then just store it in the refrigerator until it’s time for dessert.

Coconut cream and date caramel banoffee

Prep time –
Total time –

Ingredients

  • Base: 2 dl/ 0.8 cup sugar-free toddler biscuits, a handful of nuts or seeds, 3 tbsp coconut oil
  • Date caramel: 15 moist and sticky dates, water
  • Coconut cream: 2 dl/ 0.8 cup coconut cream, 1 tbsp icing sugar
  • 1 banana
  • Strawberries

Instructions

  1. Chill your coconut cream in the refrigerator overnight or in the freezer for a couple of hours.
  2. Crush the biscuits and nuts/seeds and mix together with the coconut oil.
  3. Add pitted dates to a food processor. Pulse/mix on low until small bits remain. Then stream in water while the food processor is on until you have reached the consistency you like. If you’re making a pie, a caramel paste is better but if you are layering the ingredients in a jar, it makes sense to make it more liquid.*
  4. Beat the chilled coconut cream for 30 seconds with a mixer until creamy. Then add icing sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.**
  5. If you are making a pie, spoon the base mixture in a small cake tin and press against bottom and sides. Chill it for 10 minutes. Spread the caramel paste evenly over the base. Slice the banana and place on the caramel base. Spoon the whipped coconut cream over the bananas. Decorate with bananas and strawberries.
  6. If you are making a layered banoffee in a glass or jar, layer the ingredients like this: base mixture, date caramel, banana coins or smashed banana, whipped coconut cream. Repeat. Do this for all the jars/glasses. To finish, top with banana and strawberries.

*For more detailed instructions, see Minimalist Baker‘s how-to.
** For more detailed instructions, see Minimalist Baker‘s how-to.

Enjoy the coconut cream and date caramel banoffee!

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