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Mini Vegan Banana Coconut Cream Bites

Mini vegan cream pies with bananas and coconut, garnished with banana slices and toasted coconut flakes.

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Mini vegan cream pies with bananas and coconut, garnished with banana slices and toasted coconut flakes.

Looking for a sweet treat that’s both delicious and vegan? These Mini Vegan Banana Coconut Cream Bites are perfect for satisfying your cravings. With their soft and creamy texture, these mini pies feature a delightful banana-coconut flavor profile that will transport you to a tropical paradise. Whether enjoyed as a snack or dessert, these bites are simple to prepare and sure to impress everyone at the table.

This recipe draws inspiration from traditional cream pies, known for their rich flavors and smooth custard fillings. By substituting conventional dairy ingredients with vegan alternatives such as coconut cream and plant-based milk, we create a scrumptious dessert that maintains all the flavors while being suitable for a variety of dietary preferences. The combination of bananas and coconut offers not only a creamy filling but also a guilt-free indulgence, making it a fantastic dessert option for health-conscious individuals.

The Mini Vegan Banana Coconut Cream Bites are versatile enough for various occasions, including casual gatherings, birthday parties, or potluck dinners. They serve as a great dessert option for those who follow vegan diets, as well as for anyone who simply loves delicious flavors. You can even prepare these little pies in advance, allowing the flavors to meld beautifully, ensuring they are enjoyed at their best. Get ready to dazzle your guests with this tropical treat that is sure to be a hit!

Mini vegan cream pies with bananas and coconut, garnished with banana slices and toasted coconut flakes.

Mini Vegan Banana Coconut Cream Bites

Recipe by Mary Clarkson

Difficulty

Beginner

Servings

12 servings

Prep time

15 Mins

Cooking time

20 Mins

Ingredients

  • 200 grams ripe bananas
  • 150 ml coconut milk
  • 1 tsp vanilla extract
  • 200 grams all-purpose flour
  • 1 tsp baking powder
  • A pinch of salt
  • 400 ml chilled coconut cream
  • 50 grams powdered sugar
  • 50 grams toasted coconut flakes
  • Optional: banana slices for garnish

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Instructions

  1. Preheat your oven to 180°C (350°F) and line a cupcake tin with parchment paper.
  2. In a bowl, mix together mashed ripe bananas, coconut milk, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, and a pinch of salt.
  4. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
  5. Spoon the batter into the prepared cupcake tin, filling each cup about 2/3 full.
  6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool completely before adding the topping.
  8. For the coconut cream topping, whisk chilled coconut cream with powdered sugar until fluffy.
  9. Pipe or spoon the coconut cream onto the cooled pies, and garnish with toasted coconut and banana slices.

Nutrition Facts

Calories

200

Carbs

25

Protein

2

Fats

12