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Gluten Free Coconut-Banana Cream Pie

Submitted by: Admin on 03/01/2010
Gluten Free Coconut-Banana Cream Pie 2728 views
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1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
3 cups coconut milk
4 large egg yolks, beaten
2 teaspoons coconut extract
4 bananas
1/2 cup brown sugar
3 tablespoons butter (if you need this to be dairy free, use non-dairy "buttery sticks")
3 tablespoons dark rum or kahlua
1 gluten-free pie crust


1. Combine the sugar, cornstarch, and salt into a saucepan on medium heat. Stir in the coconut milk, gradually, stirring all the while. When the custard has come to a boil, let it remain on the heat for 2 minutes, or until it has begun to thicken to pudding consistency. Remove from the heat.
2. Stir 1/4 cup of the custard mixture into the egg yolks, stirring continuously until it is all mixed together. Pour the egg mixture back into the remaining custard. Cook on medium heat for 2 more minutes.
3. Remove the custard from the heat. Add the coconut extract. Stir.
4. Melt 1 tablespoons of the butter in a large skillet. Add 2 of the bananas. Saute for a few moments. Add the sugar. Keep flipping and sauteing. When the sugar starts to caramelize, add the rum. Reduce the rum. It might flame -- dont panic. Stir the pan by hand. When everything looks caramelized and reduced, add the remaining butter and bananas and stir. When the butter is incorporated with the rum, take the skillet off the heat.
5. Pour the banana mixture into the bottom of the pie crust. Cover with the coconut custard. Refrigerate overnight, ideally.



Time to prepare




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