Thanks to Wing Yip for this easy and delicious vegan Banoffee Pie.

banoffee pie


  • 50 g vegan biscuits
  • 100 g dairy-free spread
  • 200 g Nature’s Charm Coconut Caramel Sauce
  • 1 large banana
  • 200 ml Nature’s Charm Coconut Whipping Cream, chilled
  • vegan chocolate, to garnish


Cooking Method

Serves 4-6

  1. Crush the biscuits and place into a bowl. Melt the dairy free spread and mix with the biscuits.
  2. Press the biscuit mixture into a serving dish, or a loose-bottomed tin. Chill in the fridge for at least 10 minutes.
  3. Once the base has chilled, spread the caramel sauce over the bottom with a spoon or spatula ensuring that the layer is even.
  4. Slice the banana and place over the top of the caramel sauce.
  5. Ensuring that the coconut whipping cream is chilled, whip using an electric mixer until light and creamy adding a little bit of the coconut milk/water at the bottom of the tin to thin if necessary.
  6. Spread the coconut ‘whipped cream’ over the bananas and grate chocolate over the top to garnish.
  7. Place in the fridge until ready to serve and then either serve in your dish, or remove from the tin.


Note: you can make this recipe gluten-free by using gluten-free biscuits as all other ingredients are suitable.


Check out Wing Yip’s other guest recipe for vegan coconut cupcakes here.

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Vegan Banoffee pie

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