Vegan Deconstructed Boozy Mocha Drenched Grilled Banana Coconut Cream Pies
This dessert encompasses flavors of oatmeal cookie, coconut mocha sauce, coconut cream, and grilled bananas.
This dessert encompasses flavors of oatmeal cookie, coconut mocha sauce, coconut cream, and grilled bananas.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup coconut sugar
- 1 pinch salt
- 1/2 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- oatmeal cookie crumble (optional):
- 1 cup old fashioned oats (use gluten free if needed)
- 3 tablespoons your favorite flour (i used whole wheat but use gluten free if needed)
- 1 pinch cinnamon
- 4 tablespoons vegan butter (i used earth balance) or regular softened
- coconut mocha sauce:
- 1/3 cup canned coconut milk
- 3 ounces vegan chocolate chips chopped (or dark chocolate)
- 1 tablespoon coconut oil
- 2 tablespoon strong brewed coffee (or to your liking)
- 1/2 tablespoon kahlua (optional)
- coconut cream:
- 2 (15 ounce) cans full-fat coconut milk cold (refrigerate overnight)
- 1 tablespoon powdered sugar
- 1 cup toasted unsweetened coconut
- boozy grilled bananas:
- 4 ripe, but firm bananas halved lengthwise
- 2 tablespoons coconut rum
- 2 tablespoons honey (or maple syrup if vegan)
- 4 cherries (optional)
- Carbohydrate 5.20567342131303 g
- Cholesterol 61.00625 mg
- Fat 30.6363442854741 g
- Fiber 0.661180004263506 g
- Protein 0.915802618841279 g
- Saturated Fat 21.191367839279 g
- Serving Size 1 1 Serving (84g)
- Sodium 168.482801142647 mg
- Sugar 4.54449341704953 g
- Trans Fat 2.07132079624057 g
- Calories 362 calories
Step-by-step
- In a medium size bowl add the oats, flour, coconut sugar, baking soda, cinnamon, vanilla and salt.
- Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed.
- Sprinkle the crisp over a baking sheet.
- Bake for 10-15 minutes or until the crisp is lightly golden.
- In a small sauce pan combine the cocoa powder, coconut sugar, coconut milk, chopped chocolate and coconut.
- Place over medium low heat and stir until melted and smooth, about 3-5 minutes.
- Remove from the heat and whisk in the coffee, Kahlua and vanilla.
- Pour into a glass jar and keep in the fridge until ready to use.
- To rewarm the sauce just microwave it for 15-30 seconds, stirring every 15 seconds until melted and smooth.
- You can also gently do this in a pot over the stove.
- Tip your cold can of coconut milk upside down and open it.
- There should be around 1/2 cup of coconut water at the top.
- Pour this into a container and save for another use.
- Scoop out the coconut cream and place in a bowl.
- Whip the cream for 3 to 5 minutes, until soft peaks form.
- Beat in the powdered sugar and vanilla.
- Place in the fridge while you grill the bananas.
- In a small bowl, combine the rum, honey and cinnamon.
- Cut bananas in half lengthwise, leaving the peel on.
- Place bananas cut side down on grill.
- Cover and grill over medium heat for 3 minutes.
- Turn and brush with honey mixture.
- Cover and grill 5-6 minutes longer or until tender.
- Peel bananas and place in a bowl.
- Drizzle the bananas with the warm mocha chocolate sauce.
- Add a dollop of coconut cream and cover that dollop in toasted coconut.
- Add some of the crumble and top with a cherry if desired.
- Serve immediately.
Full-fat coconut milk acts as the structural anchor for this entire creation, requiring an overnight chill to effectively separate the heavy fat solids from the translucent liquid water so that whipping yields stable peaks. Transforming traditional pastry elements into a deconstructed presentation relies on building distinct textural contrasts through temperature, crunch, and viscosity. When working with dairy-free and plant-based desserts, understanding how specific fats behave under heat dictates whether a sauce breaks or stays emulsified.
- Refrigerating cans upside down forces the watery liquid to pool at the bottom, making it easily drainable before you scoop out the solid cream for whipping.
- Grilling bananas with the skins on protects the flesh from direct flare-ups while imparting a subtle, smoky flavor that cuts through the rich mocha sauce.
- Baking the oatmeal crumble at 350 degrees Fahrenheit for 10 to 15 minutes requires constant visual monitoring because high sugar content causes oats to burn rapidly once the moisture evaporates.
- Substituting maple syrup for honey maintains the precise liquid sugar ratios needed for brushing the fruit without altering the caramelization rate on the grill grates.
Visual cues dictate doneness when cooking without a thermometer, signaling readiness when the banana flesh yields softly to gentle pressure and the mocha sauce achieves a glossy sheen on the spoon. Careful execution of these foundational components ensures a balanced plate of contrasting temperatures and bold, smoky profiles.
