Banana Coconut And Cashew Cream Tart Recipes

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BANANA COCONUT CREAM PIE



Banana Coconut Cream Pie image

There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h35m

Yield 8

Number Of Ingredients 11

3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Steps:

  • Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
  • Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
  • Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g

BANANA, COCONUT, AND CASHEW-CREAM TART



Banana, Coconut, and Cashew-Cream Tart image

This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with sliced banana.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 10

1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
1 vanilla bean, split and scraped
3/4 cup desiccated coconut
3 or 4 ripe but firm bananas
1 1/2 cups whole pecans
Pinch of coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup

Steps:

  • Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
  • Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
  • Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.

Nutrition Facts : Calories 309 g, Fat 19 g, Fiber 5 g, Protein 4 g, Sodium 67 g

BANANA, COCONUT, AND CASHEW-CREAM TART (NO BAKE)



Banana, Coconut, and Cashew-Cream Tart (No Bake) image

Make and share this Banana, Coconut, and Cashew-Cream Tart (No Bake) recipe from Food.com.

Provided by DitaVT

Categories     Tarts

Time 15m

Yield 1 9-in tart

Number Of Ingredients 11

1 1/2 cups whole pecans
1 pinch coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons pure maple syrup, and more to taste
2 teaspoons pure maple syrup, and more to taste
1 vanilla bean, split and scraped
3/4 cup desiccated coconut
3 -4 bananas (ripe but firm)

Steps:

  • Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
  • Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
  • Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.

Nutrition Facts : Calories 3317.6, Fat 190.6, SaturatedFat 38, Sodium 299.9, Carbohydrate 417.7, Fiber 51.3, Sugar 288.9, Protein 46.8

COCONUT-BANANA TARTLETS



Coconut-Banana Tartlets image

The filling of coconut, bananas and cream is sweet, chewy and absolutely delicious. Coconut also makes an appearance in the cookie-like crust.

Yield Makes 6 Servings

Number Of Ingredients 11

1 1/4 cups all purpose flour
1/3 cup sweetened shredded coconut
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 teaspoon vanilla extract
2 tablespoons (about) ice water
1 1/3 cups sweetened shredded coconut
3 firm but ripe bananas, peeled, sliced into 1/2-inch-thick rounds
3/4 cup whipping cream
3/4 cup sugar

Steps:

  • Mix flour, coconut, sugar and salt in processor until well blended. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and chill until dough is firm, at least 2 hours and up to 1 day.
  • Preheat oven to 375°F. Divide dough into 6 equal pieces. Roll out each dough piece on lightly floured surface to 1/8-inch thickness. Cut out 6-inch rounds. Line six 4-inch-diameter tartlet pans with removable bottoms and 3/4-inch-high sides with dough rounds. Freeze crusts 15 minutes.
  • Place tartlet pans on large baking sheet. Bake crusts 10 minutes; pierce with toothpick if crusts bubble. Continue to bake until crusts are pale golden, about 10 minutes longer. Cool crusts on baking sheet. Reduce oven to 350°F.
  • Place coconut in medium bowl medium bowl. Add banana slices and toss gently to coat. Stir cream and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to boil. Pour cream mixture over banana mixture; gently combine. Spoon filling into prepared crusts.
  • Bake tartlets on baking sheet until filling bubbles and coconut is lightly toasted, about 25 minutes. Cool tartlets on rack 5 minutes. Carefully push up pan bottoms to free tartlets from pans. Cool tartlets completely and serve.

BANANA AND COCONUT TART



Banana and Coconut Tart image

This is posted for the 2006 ZWT. I have not tried this recipe, it is compliments of www.sofeminine.co.uk

Provided by Creation In Hope

Categories     Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 unbaked pie shell (or puff pastry)
100 ml milk
80 g desiccated coconut
125 g sugar
2 eggs
1 fluid ounce rum
4 -5 bananas
icing sugar, to decorate

Steps:

  • Preheat oven to 375°F
  • Put pastry case in a greased pie dish, or use puff pastry to line a pie dish.
  • Cook blind for 15 minutes.
  • Beat eggs, add coconut and sugar.
  • Bring milk to boil and add little by little to mixture.
  • Bring whole mixture to boil to thin.
  • Remove from heat, add rum.
  • Pour mixture over pastry, chop banana and arrange on top to decorate.
  • Cook for 10 minutes in oven.
  • Sprinkle with icing sugar and serve.
  • Advice :.
  • Try pouring a second shot of rum over the pie while hot, then flambéing at the table - be careful of your guests!

Nutrition Facts : Calories 411.1, Fat 16.8, SaturatedFat 7.3, Cholesterol 72.8, Sodium 222.1, Carbohydrate 59.7, Fiber 3.7, Sugar 36.4, Protein 5.8

BANANA AND COCONUT CASHEW-CREAM TART



Banana and Coconut Cashew-Cream Tart image

Categories     Dessert     Banana     Coconut     Cashew     Raw

Yield Makes one 9-inch tart

Number Of Ingredients 12

For the Crust
1 1/2 cups whole raw pecans
Pinch of coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup
For the Filling
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons pure maple syrup, plus more to taste
1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use)
3/4 cup unsweetened shredded coconut
3 or 4 ripe, firm bananas

Steps:

  • Make the crust: In a food processor, pulse pecans and salt until nuts are coarsely chopped. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed.
  • Make the filling: Grind drained cashews to a coarse paste in a blender. Add the water, syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should reach the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into shell, spreading evenly.
  • Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center. Sprinkle evenly with reserved coconut; serve immediately.

BANANA CHOCOLATE CREAMED CASHEW CAKE



Banana Chocolate Creamed Cashew Cake image

A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet.

Provided by Samantha

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 4h50m

Yield 12

Number Of Ingredients 14

3 cups raw cashews
1 cup almonds
1 cup pecans
4 Medjool dates, pitted
2 teaspoons coconut oil, melted
2 teaspoons cocoa powder
¼ teaspoon salt
4 cups banana, coarsely chopped
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
¾ cup coconut oil, melted
½ cup chopped vegan dark chocolate
¼ cup coconut milk

Steps:

  • Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
  • Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
  • Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
  • Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 39.2 g, Cholesterol 0.4 mg, Fat 47.1 g, Fiber 6.4 g, Protein 10.1 g, SaturatedFat 18.1 g, Sodium 269.8 mg, Sugar 17.2 g

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