Easy Coconut Banoffee Pie in a Cup

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Desserts

This recipe was prepared using Braun's Multiquick 7 Hand Blender with its food processor and whisk attachments.


For the pear compote:

  • 6 ripe pears, peeled and cored
  • 200 ml apple juice
  • 1 vanilla bean, split in half

For the coconut parfait:

  • 200 ml fresh coconut milk
  • 150 g coconut meat
  • 75 g sugar
  • 2 tbsp freshly squeezed lemon juice
  • 100 g mascarpone
  • 100 ml whipping cream

For the chocolate-cardamom sauce: (Makes 2 ¼ cups)

  • 300 ml milk
  • 90 g unsalted butter
  • 400 g dark chocolate (60% cocoa)
  • 4-6 green cardamom pods 

Garnish: mint leaves


  1. For the crumble base, place the pecans, almonds, chia seeds and cocoa powder in the Braun MultiQuick food processor attachment and blend until a crumbly mix forms, then add the honey and process until just combined. Set aside.
  2. For the banana and coconut cream, place the bananas, coconut meat, honey and coconut milk in the beaker attachment and blend using the Braun MultiQuick 7 Hand blender with blending shaft to a thick, smooth purée.
  3. For the toffee sauce, bring the water and sugar to a boil in a heavy bottomed pan on medium high heat. Cook (without stirring) until golden brown for about 10 minutes.
  4. Remove from the heat and immediately add the cream and butter. Stir well until smooth. Then add the two sliced bananas.

 To serve:

Layer 4 glasses with the crumble base and place a good spoonful of toffee and bananas on top. Divide the banana-coconut cream between the 4 glasses and place another layer of toffee and bananas on top of the cream. Finish with a scoop of vanilla ice cream and sprinkle with chia seeds. Serve immediately.

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