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.


Crumble base

  • 1 cup shelled pecans
  • ½ cup blanched almonds
  • 1 tsp chia seeds
  • 1 tsp cocoa powder
  • 1 tsp honey

 Banana & coconut cream

  • 2 very ripe bananas
  • 6 ounces fresh coconut meat
  • 1 tbsp honey
  • 3/4 cup fresh coconut milk

 Toffee sauce

  • 1/3 cup water
  • 1 ¼ cups sugar
  • 3/4 cup heavy cream
  • 5 tbsp butter
  • 2 small bananas

  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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