A crispy, sweet and slightly chewy crust, filled with a decadent, dark chocolate ganache, topped with banana coins and coconut whipped cream.

Ingredients

Base

• 1 cup (55g) Niulife Shredded Coconut
• ½ cup (60g) almond meal
• ¼ teaspoon salt
• 3 tablespoons (45g) Niulife Coconut Oil, melted
• ¼ cup (40g) Niulife Coconut Sugar
• 1 tablespoon (15mL) water

Ganache

• 1 cup (145g) coconut cream, refrigerate overnight and use only the hard cream at the top
• ½ cup (55g) cacao powder
• ⅓ cup (45g) Niulife Coconut Sugar
• ¼ teaspoon vanilla extract
• 2 tablespoons (20g)) cacao butter, melted
• 2 tablespoons (40mL) maple syrup
• 2 tablespoons (30mL) water

To Serve

• 1 banana, sliced
• Coconut Whip to serve

Method

1. Preheat the oven to 180°C/350°F fan-forced. Grease and line a 24cm tart tin with greaseproof paper.
2. First make the base. Add Niulife Shredded Coconut into a food processor and pulse until it turns to a course flour consistency. Add the rest of the ingredients, except for the water, and pulse to combine. Add the water if the dough isn’t wet enough and won’t stick together.
3. Evenly press base into the greased tart tin, line with baking paper and place pie weights or dried rice into the centre. This helps to stop any air bubbles forming and to prevent the sides from falling in. Bake for 12-15 minutes, or until the sides are just turning golden brown. Remove from oven and leave to cool completely before adding the filling.
4. Meanwhile, make the filling. Add all the ingredients to a high powered blender and blend until a smooth consistency and the sugar has dissolved. Taste and adjust the sweetness as necessary.
5. Pour filling into the cooled pie crust and spread evenly. Cover and place in the fridge overnight.
6. Serve straight from the fridge with sliced bananas and coconut whip.

Notes

Store covered in the fridge for up to 4 days.