Coconut and banana salted caramel cream pie

31 July 2016

Recipe courtesy of Treacle Bar and Kitchen (@TreacleEdin)

Coconut and banana salted caramel cream pie

Makes 8 individual or one 18" spring cake tin

For the base

500g medium oatmeal

300g desiccated coconut (toasted)

150g gluten free ginger nut biscuits (crumbled)

2 tbl spoons coconut oil

For the caramel

2 tbl spoons coconut oil

150g demerara sugar

1 tin coconut milk

Good pinch of salt

4 bananas (sliced on the angle)

For the filling

3 tins coconut milk (water drained off)

100g of crushed dried banana chips

50g desiccated coconut (toasted)

1 tbl spoon caster sugar

1 vanilla pod (seeds removed)

Method

For the base

Place oatmeal and coconut oil in a round bottomed bowl and rub in with the tips of finger to make a crumble. Add desiccated coconut and ginger nut crumb, rub further until all crumb and oil is incorporated.

Place in your choice of serving dish, press and work in firmly to form a base and side.

Refrigerate until required

For the salted caramel

In a heavy bottomed pan, soften the coconut oil and sugar on a low to medium heat

Stir at intervals to avoid burning

Once a caramel has formed, add salt and coconut milk. Keep on the heat and continue to stir so that all caramel and milk have formed a smooth sauce

Leave to cool on side

For the filling

Open and drain the water from the coconut milk

In a round bottomed bowl, whisk the white of the coconut milk. Add vanilla and sugar. It will thin before thickening again slightly. This doesn't take long

Finish by adding the banana chips and coconut.

Place in refrigerator to firm up slightly