Toffee, banana and coconut open pie

Toffee, banana and coconut open pie

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  • 8
  • Easy
  • 10 minutes
  • 25 minutes


  • 50 g brown sugar, plus 2 T for sprinkling
  • 200 g desiccated coconut
  • 220 g coconut flour
  • 1 free-range egg
  • 4 T honey
  • 1⁄2 cup milk
  • 4–6 bananas, peeled and halved
  • 200 g sugar

Cooking Instructions

Preheat the oven to 180°C. Roll out two-thirds of this shortcrust pastry to a thickness of 1⁄2 cm. Line an 18 cm pastry case with the dough, sprinkle with 2 T brown sugar and blind bake for 10 minutes.

To make the filling, mix 200 g desiccated coconut, 220 g coconut flour, 1 free-range egg, 4 T honey and 1⁄2 cup milk. Spread over the pastry, then top with 4–6 peeled and halved bananas. Sprinkle with 50 g brown sugar and bake at 180°C for 12 minutes.

Melt 200 g sugar in a pan until a dark caramel forms and the sugar has dissolved (don’t stir, just swirl the pan).
Pour a thin layer of caramel over the bananas and allow to cool before serving with ice cream of your choice.

Find the shortcrust pastry recipe here.

Discover more pie recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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    Yasmeen Williams
    July 28, 2017

    This sounds delicious!!! Will give it a try:)