Banana Coconut Cream Pie

One of the reasons I named my blog Allergy Free Test Kitchen is because I am often testing my own recipes, products, or adaptions of other people’s recipes.  This past weekend I made a No-Bake Banana Coconut Cream Pie.

 Blog-Banana Coconut Cream Pie

I got the recipe from Laura’s Gluten Free Pantry, and I’ll send you there for the recipe in a minute.  If you are interested in making this recipe, you may want to print out the recipe and take the following notes on it. 

  • Laura’s recipe calls for a can of coconut milk.  I used Trader Joe’s Coconut Cream-Extra Thick and Rich.  In retrospect, I think that was too much and probably should have used coconut milk. 
  • Laura’s recipe also calls for ¼ cup agar powder.  I used 5 envelopes of unflavored Knox gelatin in its place and it appears to have worked fine. 
  • I found that I did not need to grind the pecans or dates as much as noted, but rather only one minute each.

Now I am not a big fan of bananas, coconut or custard pies, so I was not making this for me, but for others.  Therefore, I did not really eat it.  Reviews from eaters were mixed.   I think had I made a traditional pie crust, it would have been a bigger hit.  The filling was a bit heavy for some, but that could be due to the fact that I used coconut cream rather than milk.   Preparing wise I was impressed with how easy this was, not to mention it was fast to put together.

If you want to make this pie you can view the recipe here.

Related Posts Plugin for WordPress, Blogger...
This entry was posted in Desserts and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Banana Coconut Cream Pie

  1. Kendra says:

    Can’t have the nuts, but the filling sounds scrumptious!

Leave a Reply

Your email address will not be published. Required fields are marked *