Raw Vegan Coconut Banana Cream Pie

A few days ago, I went to a raw vegan restaurant with a couple friends. The food absolutely blew me away. Not only was it amazingly tasty, but I can’t describe the good way it made me feel. I felt light and good after, even though it was “heavy,” high-fat food (and I could feel that). Doesn’t it sound contradictory?

I was especially impressed with the desserts. We ordered a carrot cake and a tiramisu, and both were phenomenal.


This was the carrot cake. It was garnished with strawberries and blackberries, which didn’t suit it too well unfortunately. But the cake itself was perfect. Creamy and carroty.


The tiramisu was amazing! I loved that I could, at first “chew,” taste the individual flavours of the coffee and cream and the sweetness of the “cookie” part, but that it then transformed into a synergistic new flavour in my mouth. Obviously not a food writer here, but it was very good.

I came home inspired by thoughts of the possibilities posed by vegan and raw vegan food. If it can be this good, then why not? What is my excuse for continuing to regularly use animal products?

I remembered a Youtube video I had seen years and years ago. It was a raw vegan coconut cream pie recipe by Lori Painter. I was seventeen when this was uploaded, and I was so impressed with it that it stayed with me and I found the video within a minute or two of searching for it today.

Watch it here, Raw Vegan Banana Coconut Cream Pie.

I’m said to report I didn’t have the confidence to actually make the pie at the time. It seemed complicated and mysterious, and now I see that it wasn’t. I wish I could go back to that seventeen-year-old self and encourage her to go for it. Anything that meant so much to me that almost a decade later it would come back so clearly deserved at least an attempt.

But! Better late than never.

I went out and grabbed the few ingredients and made it!


It was in the fridge overnight. Here’s what it looked like this morning. The coconut and coconut oil help it to “solidify” a little bit. But I wonder whether it would be possible, for those that want, to use less oil and add a teaspoon or two of agar agar to obtain the same coherence with less fat.


It is beautiful and absolutely delicious.

Below is the recipe, per the video I have linked above. I didn’t use ice cubes (she mentions these in the video) when blending and I reduced the amount, of course. I also replaced the meat of the young coconut with unsweetened dried coconut, but I plan to make it again with the fresh fruit soon (that is, as soon as I figure out how to actually open the young coconut I’ve purchased).

It is so good and so worth your time.

You will need a blender. You will also need enough ripe bananas to line the bottom of a large casserole dish. You will peel and place the whole bananas inside the dish, then cover them with the “sauce” below.

Make the “sauce” by blending,

2 C coconut meat (young thai)
½ C coconut oil
¼ C agave
¼ tsp salt
½ tsp vanilla
and water as needed to get a thick but still liquid consistency

Pour the mixture over the bananas to cover them, then cover the dish and place it in the freezer for a couple hours. After that, remove from the freezer and place in the fridge until ready to eat.


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