Tenina.com's Ice Cream Coconut Banoffee Pie



  1. Prepare pastry shell well in advance and set aside. (This can be done literally days in advance, you can freeze the baked pie shell without any problems for up to 3 months.)

  2. To make the Coconut Filling, place all ingredients into TM bowl and cook 30-40 min/Varoma/speed 4/MC off but use the steamer basket on top to prevent spatter. Cool. If this is not golden, sticky and caramelised, you will need to add cooking time until it reaches soft ball stage.

  3. Spread the Coconut Filling across the pie shell generously, including up the sides as necessary. You want plenty of filling.

  4. Slice the bananas and lay across the filling.

  5. Top with big scoops of the ice cream and quickly drizzle with the melted chocolate. Return to the freezer immediately for at least 10-15 minutes. Alternatively, serve immediately…though the ice cream will melt quite quickly.

  6. There will be Coconut Filling left over. You can store the remaining filling in a glass jar with an airtight lid in the fridge. Use on toast, pancakes, as an ice cream topping (warmed up) or simple scoop out of the jar when the fancy strikes you!


When you are ready to serve, make sure you have all elements assembled, including the melted chocolate. Be warned, this is highly addictive stuff. Good luck!

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