BANANA COCONUT CREAM PIE
There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
- Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
- Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g
BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST
Steps:
- For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
- In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
- For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
- Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
- Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.
BANANA CREAM PIE WITH COCONUT CRUST
Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It's gluten-free.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
BANANA-COCONUT " CREAM PIE" SMOOTHIE
This is adapted from Smoothies & Summer Drinks. Freezing the bananas ahead of time makes for a thicker smoothie. To freeze the bananas I usually peel, slice, and then place them in an airtight container and then freeze. This can be made in a blender or in a large pitcher and puree using an immersion blender.
Provided by cookiedog
Categories Smoothies
Time 4h8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place coconut milk, pineapple juice, vanilla, sugar, nutmeg, ice cubes, and frozen banana pieces in a blender.
- Blend on high until mixture is frothy and ice cubes are finely ground, about 30 seconds to 1 minute. Pour into 4 glasses.
- Garnish with whipped cream and sprinkle on a little toasted coconut if desired.
- For Vegan omit whipped cream.
Nutrition Facts : Calories 154.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 38.7, Fiber 2.5, Sugar 26.6, Protein 1.3
BANANA COCONUT SMOOTHIE
This is a great smoothie that I had while on vacation in a Caribbean island. Makes you think of a beach when you drink it!
Provided by Food Lover
Categories Drinks Recipes Smoothie Recipes Banana
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Blend the banana, milk, coconut cream, and ice cubes in a blender until smooth.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 44.3 g, Cholesterol 19.5 mg, Fat 36 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 30.5 g, Sodium 108.5 mg, Sugar 25.9 g
BANANA COCONUT CREAM PIE
I created this pie as I had some ripe bananas left which I thought would be great in this recipe. To top it off I used my Coconut Whipped Cream recipe #219030. I also had a little of the puff pastry left, so I decorated the top of the pie with some little maple leafs.
Provided by Chef Joey Z.
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Open the puff pastry and remove one of the sheets and let it thaw at room temperature for about 40 minutes.
- Spread your unsweetened flaked coconut on a baking sheet and toast at 350'F for 5-10 minutes. Keep an eye on this as it will brown very fast. Remove as soon as the ends of the coconut become golden. Let cool.
- For The Pudding:.
- Prepare the pudding according to the package directions "except" only use one cup of non- dairy milk. This will make the pudding thicker. Once the pudding boils add 1 cup of coconut whipped cream.
- Give it a good whisk to incorporate.
- Take it off the heat and add the vegan gelatin and whisk again to break up the gelatin. Whisk for a few minutes until the mixture is smooth. Put a lid on it and set aside for now.
- Preheat oven to 400'F.
- To prepare the puff pastry crust:.
- After the puff pastry has thawed out roll it out to fit into a 9" pie dish. If any holes develop, use water to glue the pastry back together.
- Place the rolled out pastry into the pie pan and make sure you get all the air bubbles out from underneath. Prick with a fork.
- Place it into the preheated oven for 15 minutes. I re-pricked the pastry about 7 minutes into the cooking as it did puff up more.
- Once the puff pastry is golden remove from the oven and put it on a metal rack to cool slightly.
- Place enough of the sliced banana onto the puff pastry crust to cover the bottom (and sides if you wish).
- Give the pudding another whisk and then pour it on top of the sliced bananas. Spread it evenly then top with more banana slices.
- Then spread the remaining two cups of coconut whipped cream on top of the banana slices. Spread it out evenly.
- Sprinkle the toasted coconut over the coconut whipped cream Put it into the fridge and let it chill for at least 3-4 hours.
- Bon Appetit!
Nutrition Facts : Calories 750.7, Fat 50.1, SaturatedFat 24.3, Sodium 219.1, Carbohydrate 71.3, Fiber 6.1, Sugar 22.3, Protein 8.5
BANANA & COCONUT SMOOTHIE
For a smooth start to your day try this banana and coconut smoothie. If you love thick and creamy smoothies, then this one will go down a treat. It's really healthy too and is full of potassium, fibre, vitamin c, magnesium and folate. We've used coconut cream in this recipe, which is the cream from the top of a can of full fat coconut milk that has been left refrigerated. Hope you enjoy!
Provided by hello
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Peel & chop the banana, then place in a blender with the lemon juice and coconut cream from your can of full fat coconut milk. Blitz until smooth and delicious.
- Enjoy.
Nutrition Facts : Calories 553.6, Fat 17.1, SaturatedFat 15.7, Sodium 39.2, Carbohydrate 104.8, Fiber 7.1, Sugar 77.7, Protein 4
COCONUT/BANANA CREAM PIE
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings-it's everyone's favorite treat-and also for when company comes by. Our children-6 and 3-"help" me with baking. They've learned many of their measurement in the kitchen!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.
Nutrition Facts : Calories 544 calories, Fat 34g fat (24g saturated fat), Cholesterol 178mg cholesterol, Sodium 316mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA SMOOTHIE
This banana smoothie has to be one of my favorite recipes because it can be made in a flash, yet it's full of flavor. I think the honey adds just the right amount of sweetness. Everyone will love it...not just banana lovers! -Ro Ann Cox, Lenoir, North Carolina
Provided by Taste of Home
Time 10m
Yield 3-4 servings (3-1/2 cups).
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 82mg sodium, Carbohydrate 49g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
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