Paleo banana coconut cream pie. YES! I have created a dairy free, gluten free, grain free, nut free, and naturally sweetened version that is both comforting enough to satisfy your nostalgic sweet tooth and elegant enough to serve at a fancy dinner party. In fact, it is ideal for that fancy dinner party because you can do all the preparation ahead of time and then just assemble and quickly serve when you are ready for dessert.
We’ve been eating a lot of banana desserts in my house lately because Mr. Gutsy and I just cannot seem to get on the same page as to how many bananas I need to buy and how many we (mostly him) will consume in between grocery store trips and when the banana goes from just ripe to overripe! I’ve been making a lot of my famous paleo banana bread as well as the indulgent brown butter banana chocolate chip muffins I posted earlier this month, but I wanted to create something for my friends who don’t eat eggs or starchy flours.
These banana coconut cream pies are the result and they work with a lot of different healing diets…
- This recipe is 100% compliant with the paleo autoimmune protocol (AIP), though it is a dessert and you want to make sure you don’t over-indulge.
- If you are following the Specific Carbohydrate Diet (SCD), just make sure you use very ripe bananas.
- To make this recipe more low-FODMAP friendly, opt for greener bananas and use maple syrup instead of honey. But be careful, because the fructose content of this dish is going to be high no matter what you do.
- Make sure to use a coconut milk that does not have any added ingredients. I like the Arroy-D brand, which you can find in a lot of Asian groceries and also on Amazon..
- Use gelatin, not collagen, to insure the right consistency. I like the red/orange can version of Great Lakes Gelatin.
Paleo Banana Coconut Cream Pie RecipePrint