Coconut Banana Cream Pie


  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 3 egg yolks
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1 1/2 cups heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla or coconut extract
  • 1 cup toasted coconut flakes, plus more for garnish
  • 1 pre-made chocolate or graham cracker pie shell
  • 2 ripe bananas, sliced
  • Whipped cream

This easy to assemble pie is made extra creamy with the addition of Andre Prost Coconut Milk! It was developed for us by Cooking Panda.


  • 20 minutes to assemble
  • 10 minutes to cook plus refrigeration


  • 8 Servings


  1. Combine Coconut Milk, egg yolks, sugar, cornstarch, heavy cream and salt in a medium saucepan. Whisking constantly, bring to a boil. When mixture starts to thicken, mix in extract and coconut flakes. Remove from heat.
  2. Pour coconut custard into pre-made pie shell and cover with banana slices. Refrigerate until firm.
  3. When firm, top with whipped cream and toasted coconut flakes. Serve and enjoy.

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