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Banana Coconut Cream Pie

Deciding between 2 classic cream pies is a thing of the past when you can have both in one.


  • Filling:
  • 1 and 1/3 cup cream cheese, softened
  • 200 milliliters condensed milk
  • 2 bananas, mashed
  • Base:
  • 1/2 cup butter, melted
  • 3 cups sweet coconut flakes
  • Whipped cream:
  • 2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sweet coconut flakes, toasted


  1. Prepare the filling. In a bowl, combine the cream cheese, condensed milk and bananas.
  2. Add melted butter to a frying pan. Add coconut flakes and stir to coat. Cook until toasted. Transfer to a buttered dish, spreading out evenly. Place in freezer for a few minutes.
  3. Pour filling over the toasted coconut flakes, spreading out evenly. Place in freezer for 4 hours.
  4. To make the whipped cream, whisk the heavy cream with sugar. Whisk in vanilla extract.
  5. Top cake with whipped cream and more toasted coconut.