Banana Coconut Cream Squares

Serves: 8 Prep: 20_mins Prep: 20_minutes


These luxurious coconut cream squares can be made in advance and stored in the freezer until you need them. With a nutty base and creamy topping, they make the perfect dessert for guests. As well as being full of goodness from organic cashews, coconut milk & maple agave syrup.



65g Biona Organic Cashew Butter (just under ½ pot)

65ml Biona Organic Coconut Milk

1 Tbsp Vanilla

65g Organic Desiccated Coconut

3 tablespoons Biona Organic Maple Syrup

1 Ripe Banana

Crust Ingredients:

65g Organic Desiccated Coconut + Extra for Topping

130g Raw Cashews

130g Pre-Soaked Pitted Dates

2 Tbsp Water (only if your dates are dry and crust isn’t sticking together)


  1. Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside.
  2. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut (setting aside extra coconut for topping).
  3. Grease an 8×8 baking pan or glass dish with a healthy oil.
  4. Press crust mixture evenly into baking dish.
  5. Top with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
  6. Add extra shredded coconut over the top.
  7. Cover with cling film and freeze overnight.
  8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.

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