Banana Coconut Cream Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (3 1/2 ounce) package banana instant pudding (i used dr. oetker's cooked pudding and pie filling)
• 1 (1/3 ounce) package vegan gelatin (i used kojel)
• 1 (17 1/3 ounce) package puff pastry (1 sheet)
• 5 ripe medium bananas (sliced)
• 3 cups non-dairy whipped topping (divided)
• 1 cup unsweetened flaked coconut (toasted)

Recipe

• 1 open the puff pastry and remove one of the sheets and let it thaw at room temperature for about 40 minutes.
• 2 spread your unsweetened flaked coconut on a baking sheet and toast at 350'f for 5-10 minutes. keep an eye on this as it will brown very fast. remove as soon as the ends of the coconut become golden. let cool.
• 3 for the pudding:.
• 4 prepare the pudding according to the package directions "except" only use one cup of non- dairy milk. this will make the pudding thicker. once the pudding boils add 1 cup of coconut whipped cream.
• 5 give it a good whisk to incorporate.
• 6 take it off the heat and add the vegan gelatin and whisk again to break up the gelatin. whisk for a few minutes until the mixture is smooth. put a lid on it and set aside for now.
• 7 preheat oven to 400'f.
• 8 to prepare the puff pastry crust:.
• 9 after the puff pastry has thawed out roll it out to fit into a 9" pie dish. if any holes develop, use water to glue the pastry back together.
• 10 place the rolled out pastry into the pie pan and make sure you get all the air bubbles out from underneath. prick with a fork.
• 11 place it into the preheated oven for 15 minutes. i re-pricked the pastry about 7 minutes into the cooking as it did puff up more.
• 12 once the puff pastry is golden remove from the oven and put it on a metal rack to cool slightly.
• 13 place enough of the sliced banana onto the puff pastry crust to cover the bottom (and sides if you wish).
• 14 give the pudding another whisk and then pour it on top of the sliced bananas. spread it evenly then top with more banana slices.
• 15 then spread the remaining two cups of coconut whipped cream on top of the banana slices. spread it out evenly.
• 16 sprinkle the toasted coconut over the coconut whipped cream put it into the fridge and let it chill for at least 3-4 hours.
• 17 bon appetit!