#CoconutMilkCaramelBanoffeePie
This Coconut Milk Caramel Banoffee Pie is an irresistible mix of creamy coconut milk caramel, sweet banana and crunchy biscuit base. It’s perfect for a special occasion or just to satisfy your sweet tooth. The combination of all these flavours is simply heavenly!
Ingredients:
- 1 packet of digestive biscuits
- 140g of butter, melted
- 3 tablespoons of light brown sugar
- 2 cans of coconut milk
- 3 tablespoons of golden syrup
- 2 bananas, sliced
- 225g of dark chocolate chips
- 1 tablespoon of sea salt flakes
- Whipped cream, to serve
Directions:
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Preheat your oven to 180°C/350°F.
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Place the digestive biscuits in a food processor and blitz until you have a fine crumb.
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Place the biscuit crumbs into a bowl and mix in the melted butter and light brown sugar.
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Tip the biscuit mixture into a greased and lined 9 inch springform cake tin and press down firmly.
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Bake in the oven for 10 minutes then remove and leave to cool.
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Place the coconut milk, golden syrup and sea salt flakes into a saucepan and bring to the boil.
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Simmer the mixture for 15 minutes, stirring constantly, until it thickens and turns a golden brown colour.
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Pour the coconut milk caramel onto the cooled biscuit base and spread evenly.
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Arrange the banana slices over the caramel.
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Sprinkle the dark chocolate chips over the top.
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Place the pie in the fridge to set for at least 3 hours.
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Serve with a generous dollop of whipped cream. Enjoy!