This banoffee pie is made without dairy, and needs just 4 ingredients! Smooth caramel combined with bananas and covered with whipped cream, this vegan and gluten free no bake dessert takes minutes to make!
Prepare your pie crust or use a store bought pie crust.
Cover the pie crust with the caramel, ensuring it covers the entire surface of the pie.
Place slices of the banana over the top of the caramel.
Cover the entire pie with the coconut whipped cream.
Refrigerate the banoffee pie in the refrigerator for at least 4 hours, or overnight, to firm up.
* I used a homemade vegan graham cracker pie crust. ** To make coconut whipped cream, chill 2 x 15 oz cans of coconut cream (Full fat). Carefully transfer the top layer of cream and place it in a large mixing bowl (reserve the extra liquid for smoothies or juice!). Beat the coconut cream for 3-4 minutes, until soft-medium peaks form.