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Paleo Banana Coconut Cream Pies (AIP, SCD, GAPS)

  • Author: Jaime Hartman
  • Total Time: 3 hours 30 mins
  • Yield: 8-10 1x


This paleo banana coconut cream pie is both comforting and elegant and compatible with most healing diets.


  • 34 ripe bananas
  • 2 cans (13.5 ounces each) full fat coconut milk
  • 1 tablespoon gelatin
  • ¼ cup hot water
  • ¼ cup honey (optional)
  • 1 tablespoon vanilla extract
  • 1 cup shredded coconut
  • 6 medjool dates, pits removed
  • salt


  1. Preheat oven to 350 degrees. Place two of the bananas (unpeeled) on a baking sheet and roast for 20 minutes or until skin is completely black.
  2. Remove from oven and allow to cool for about 5 minutes, then peel set aside.
  3. Dissolve gelatin with ¼ cup hot water.
  4. Heat coconut milk over medium low until warm, then whisk in dissolved gelatin, a pinch of salt, vanilla, and honey. Add roasted bananas.
  5. Use an immersion blender, or transfer to an upright blender, and puree until smooth.
  6. Put mixture in a bowl or other container, cover, and refrigerate for at least 3 hours or until pudding like in consistency.
  7. When ready to assemble the individual pies, remove pudding from refrigerator and use a large spoon to thoroughly mix (it may have formed a watery gelatin layer at the bottom but stirring will bring it back together).
  8. In a food processor, pulse the dates and coconut shreds until they resemble crumbs.
  9. Divide the date and coconut mixture among 8-10 individual ramekins, pressing it into the bottom to serve as a “crust.”
  10. Slice the remaining banana(s) and put two or three slices on top of the “crust” in each ramekin, then divide the pudding mixture evenly among them over top.
  11. Garnish each ramekin with two or three slices of banana and a sprinkle of coconut.
  • Prep Time: 3 hours 10 mins
  • Cook Time: 20 mins
  • Category: Dessert