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Spiced Banana Cream Pie Cups

Affiliate Disclosure | in Recipes | by | with 15 Comments

I LOVE banana PIE!

That’s it. Plain and simple. So I’m making this post ‘plain and simple’. No witty stories or fancy writing. Just this simple, “family favorite” recipe. This RAW banana pudding is egg and dairy free. However, if you can tolerate dairy you might enjoy real whipped cream to top it off instead of the coconut cream recipe below. And for this recipe, I’ve also added a bit of spice (reminiscent of Chai tea).

I usually serve this in small dessert cups or mini tartlets, but no matter how you serve it, this treat is sure to please even your pickiest eaters. Best of all, it’s free of refined sugar, sweetened only with bananas and dates. Enjoy!

RAW Spiced Banana Cream Pie Cups


Serves 2-4 depending on the size of the cups or it will make 6-8 mini tarts

Pecan Crust:

  • 1 cup (crispy) pecans
  • 2-3 soaked (for 1 hour) dates; pitted and chopped
  • pinch of salt


  • 1 Thai Young Coconut (what the heck is that…and how do I open it?)
  • 1/4 cup raw cashews
  • 1-2 soaked dates
  • 1 Tbls ground golden flax seeds (about 1/2 Tbls whole, or you can use chia seeds)
  • 2 medium sized ripe bananas (they should be spotted with NO green)
  • 1/4 tsp ground cinnamon (more if you like)
  • 1/4 tsp ground cardamon (more if you like)
  • pinch of ground nutmeg

Coconut Whipped Cream:

  • 1 Thai Young Coconut, sweeten if desired with 1 date, honey or stevia (it really doesn’t need it though)
  • OR: You could just use the chilled cream from the top of canned full fat coconut milk, if that kinda thing doesn’t bother you.


For the crust:

  1. Add the pecans, 2-3 soaked(for at least 1 hour) dates and salt to a high powered blender. Pulse and blend till well combined but not so long that it turns into a ‘butter’
  2. Loosely press into the bottom of the dessert cups or firmly press into mini tart pans. Chill

For the pudding:

  1. Soak the date(s) and cashews (separate bowls) in filtered water for about 2 hours.
  2. Open the Thai Young coconut, drain the water into a cup or bowl, Scoop out all of the soft flesh.
  3. Put the coconut, cashews and dates in a high powered blender. Puree till very smooth. Stop and stir as needed.
  4. Add the finely ground flax (I grind mine in a spice/coffee grinder, the finer the better) Blend till well combined.
  5. Add one banana and the spices to the blender and pulse till the mixture is smooth again. Try not to over blend. I find the more you blend the darker and browner the banana becomes.
  6. Scoop the mixture into a medium sized bowl. Dice the last banana, then stir it into the pudding. Makes about 1 cup of pudding. Chill
  7. The pudding will darken a bit on the top when it is chilled. Stir it up a bit before assembling the cups. If you want it cold right away, try freezing the first banana used in the recipe.

For the coconut whipped cream:

  1. Open the other Thai coconut, drain the water, and scoop the flesh out.
  2. Blend the flesh till very smooth in a high powered blender (add a bit of the coconut water if needed, but use it sparingly).
  3. Alternatively, you can chill a can of full fat coconut milk for a few hours, scoop the cream off the top and whip it up.

NOW it’s “Choose Your Own Adventure”!

You can either, assemble the pudding cups by scooping the pudding on top of the chilled nut mixture. Then top the pudding with the coconut cream (or whipped coconut cream from canned full fat coconut milk)

OR… you can fold the coconut cream into the pudding (for a super light pudding) instead of layering it on top of the pudding and serve as is, with or without the crust.

Top with a sprinkle of nutmeg and you are done!

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15 Responses to Spiced Banana Cream Pie Cups

  1. Spice pulse | Biocarediag says:

    […] Spiced Banana Cream Pie Cups « The Mommypotamus […]

  2. Sharmista Anthony via FB says:

    Is there any way to make this without a whole young coconut? They aren’t easy to come by here in hickville.

  3. Mommypotamus via FB says:

    I’m not sure. What say you, The Urban Poser???

  4. Erin says:

    A few years back I spoke with a sales woman at Tropical Traditions and she told me that all coconuts in the US (except in Florida and maybe California) were irradiated. She wasn’t sure how organic labeling got around it but she said that coconuts would develop mold inside if they weren’t irradiated. Do you know anything about this?

    This recipe looks delicious! Thanks!

  5. Jenni says:

    If some of the above issues are a problem for you just try making the banana pudding with cashews and coconut milk. also you can order Organic Thai Young coconut meat and water pre frozen. Eliminating issues of mold and irradiation. We order tons of stuff off the internet in our house due to the health issues we deal with. I encourage people to get used it to it, cause it is SUPER easy and so worth it when you get into the flow of it. On the flip side… If we are wanting a nice treat and a regular one is all thats available, I don’t personally mind eating a regular one. It’s not something we eat everyday and since perfection can not be attained in our diets we are willing to make exceptions sometimes. You can order organic frozen young coconut

    • Jenni says:

      Also Whole Foods has been known to sell organic non-irridiated coconuts. How they get them I do not know but they have claimed that in the past.

  6. Jenni says:

    Here is yet another great resources for buying organic Thai Young coconuts. I think this recipe only takes about 1/2 pound. You may also be able to find it at your local health food store in the freezer section.

  7. Miranda Clements via FB says:

    I would think canned coconut milk might work, but it wouldn’t be as thick. Maybe slightly heated with arrowroot powder added? Just a thought 😉

  8. The Urban Poser via FB says:

    I would just use all cashews and maybe a little coconut milk. I have make this with all cashews before and it is pretty good. In the comments of this post I have listed 2 options for ordering Organic Thai Young coconut meat on line (Which I meant to include in the post). It’s MUCH better for you anyway and you can get it no matter where you live.

  9. Linnae says:

    I have nut allergies… how do you think this would do subbing the nuts for pistachios and/or another seed… maybe pepitas or sesame??

    • Jenni says:

      I think you would just be better off with a different recipe. Cashews, almonds and macadamias are all mellow and smooth tasting nuts that lend themselves well to things like this. You could try just making it with the coconut though. You never know, it might turn out great!

      • Linnae says:

        Thanks Jenni! I LOVE banana cream pie and havent been able to enjoy it since I figured out the food allergies i have- dairy, eggs and nuts, ugh! I am going to experiment and come up with something- this recipe and pic just makes my mouth water!!!

        • Jenni says:

          Seriously, try it with just the coconut…or are coconuts out to since they are now classified as a tree nut? Let me know what works out for you. I always have people looking for nut free recipes.

  10. Clair says:

    Yumyumyum! This looks amazing.

    About to go take a look around the rest of your blog!

  11. Jenni Wiehoff-Hulet via FB says:

    CHeck out these ‘green’ young coconuts form Florida. As little as $2 a coconut, no chemicals, non irradiated. There are LOTS of great options out there, just look for them.

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