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Oh man, oh man. OH MAN.

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

Two of those “oh mans” are clearly for this tart, but the third oh man is for the night I’ve had. I guess we will start with the third oh man and save the good stuff for the end.

To make a long, and honestly very tiring story, short, I have had the family cat at my house for a day, and well, now he is currently stuck between my walls. He is totally fine (really, I promise he is fine, animals lovers don’t be scared, he is comfortable and hasn’t been there long, he’s just chillin’ and I’m sure will be out soon!) and even seems happy, but we have yet to force him up and out of the wall. See, I have this giant rectangular opening in my wall that I am still trying to decide how exactly to fill. It used to be a window into one of the horse stalls, but when we built the mechanical room for the furnace in the stall next to it, the window got covered with drywall. My brothers say I should put a TV there, and I probably will, but for right now, it’s just a hole between the logs and the drywall. Kind of hard to picture I guess. But yeah, my little sister’s cat is down there.

He is down just a little too far for any of us to reach and grab him, but he can totally jump to our hands if he tried. We even hung a towel down there that he can easily climb up. Heck the cat crawls around the log support beams near the ceiling in my parents house. The thing is, he will not come out. I don’t think he likes that we brought him down here at all. He is freaking STUBBORN. We really do not know what his deal is, but he just will not jump up. It’s beyond annoying and we know he is totally fine since we have seen him move around. So we are hoping that he will climb out on his own…cause ahh, if he doesn’t, I am going to have to tear into my walls, and I really, really do not want to do that.

Also, I think it’s pretty clear, I should probably never, ever, own a pet. I mean, I had the thing less than twelve hours!! Double also, “the thing”? YIKES. So much for the dog I really wanted.

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

Ok, but the rest of the “oh mans” are all about good, good stuff!!

Chocolate banana stuff! yes!

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

I made the classic British Banoffee tart, but with my own little chocolate twist because it seemed to me like the traditional Banoffee tart really needed the addition of chocolate. You know?

So I added a pretty thick layer of chocolate silk. AKA french silk pie filling. AKA the best thing ever. Especially when Dulce De Leche, bananas and coconut cream are involved as well. I mean, wow, doesn’t that sound so good? If you are not a coconut fan, just swap the coconut cream for regular cream, but I just love the coconut flavors with the Dulce De Leche and bananas. It’s semi light and semi tropical too!

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

I made the crust with Nilla Wafers, a touch of honey and some shredded coconut. Again, it’s sort of tropical, which at the moment, I am loving. The snow is currently falling at a steady, hard pace, and while it is so pretty, I am still finding myself huddled by my heater and dreaming of palm trees and beautiful clear blue water…but aren’t we all?

Ahh yeah. Thinking so.

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

That’s why this tart is perfect. It’s gonna make us all happy this weekend (bonus points – this pie is no bake and pretty stinkin’ easy to put together). No matter what’s going on outside. Chocolate will always come to the rescue!

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

Oh umm, too bad this tart can’t rescue the cat. That’d be nice…

I’ll be sure to update you guys once he is out, which will be soon because I can’t take having him in my wall anymore. It’s weird. But for now, we can all eat Chocolate Coconut French Silk Banoffee Tart, and have a very happy Friday?

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

Who am I kidding, I can’t eat tart with the cat stuck in there! Please Nikolai – come out soon!!!

Chocolate Coconut French Silk Banoffe Tart | @hbharvest

Chocolate Coconut French Silk Banoffe Tart.

Prep Time 20 minutes
Cook Time 2 minutes
Refrigerate 1 hour
Total Time 1 hour 22 minutes
Servings: 8 Servings
Calories Per Serving: 579 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 3/4 cup crushed Nilla Wafers or graham crackers
  • 1/2 cup butter melted, 8 tablespoons
  • 2 tablespoons honey
  • 1/4 cup shredded coconut


  • 3 ounces dark chocolate melted
  • 1/2 cup butter softened, 8 tablespoons
  • 1/2 cup granulated sugar
  • 3 teaspoons vanilla extract divided
  • 2 eggs
  • 1 (14 ounce) can dulce de leche , or your favorite caramel
  • 4 bananas sliced
  • 1 in can full fat coconut milk chilled overnight the fridge
  • 1/2 cup heavy cream
  • 1-2 tablespoons powdered sugar
  • cocoa and chocolate shavings for dusting


  • Grease an 8 or 9 inch tart pan.
  • In a bowl mix together the Nilla Wafer crumbs, melted butter, honey and coconut until combined. Press the mixture into the prepared tart pan. Place in the fridge to chill.
  • Meanwhile, prepare the filling. In a small microwave safe bowl melt the chocolate on 30-second intervals, stirring after each interval, until melted and smooth (about 1-2 minutes).
  • In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.
  • Turn your mixer to medium speed and over a period of 5 to 10 minutes add in the eggs, one at a time, leaving about 5 minutes between each egg addition. Once the filling is well mixed, pour it into the prepared crust. Smooth out the filling and place the tart in the refrigerator to chill for 30 minutes to 1 hour. Once the chocolate silk mixture is firm, remove the tart from the fridge and carefully spread with the dulce de leche. Store in the fridge until ready to serve.
  • Just before serving, whip the cream. Tip your cold can of coconut milk upside down and open it from the bottom. There should be around 1/2 cup of coconut water at the top. Pour the water into a container and save for another use. Scoop out the coconut milk cream and place in a bowl. Add the 1/2 cup heavy cream. Whip the creams for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and 1 teaspoon vanilla.
  • Slice the bananas and scatter them over top of the dulce de leche. Top with coconut cream and dust with cocoa + chocolate if desired. Serve soon after the bananas have been added, as they will begin to brown after a few hours.
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Chocolate Coconut French Silk Banoffe Tart | @hbharvest

UPDATE – 5 minutes after I finished the post look who came up to me! Tart time!

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  1. Okay, this tart looks AMAZING!!! And your pictures are stunning.

    Hope the cat made it out safe and sound!

  2. Oh my gosh, could this pie get any more luxurious? It looks absolutely magical. Banoffee pie already sounds like my dream pie and then with that French silk chocolate filling? I could just put my entire face into that dreamy whip. And YAY Nikolai!!!! Best post ending ever! 🙂

    1. HEHE!! 🙂

      Thank you so much! Hoping all is good and New York is starting to see signs of spring!!

  3. Hello! I made is yesterday, as I’m in Australia I had to make the caramel from consensed milk, but I sadly didn’t cook it long enough but it was still lovely!!
    I had some problems with the cream ontop, the milk and heavy cream just wouldn’t thicken into a nice form & it ended up curdling, so I went without and it was delicious! Everyone loved it at dinner, the chocolate middle set really well like a mouse. It was delicious 🙂

    1. Hey Steph!!

      So sorry you had issues with the cream. Did you use canned coconut milk?? Next time, you can just you cream and skip the coconut milk since you had issues. SO sorry about, but very happy the tart was still enjoyed! Thanks for the kind words!!

  4. HELP! What’s the sugar measurement for the filling?

    I’m half-way through the recipe tonight in hopes of taking your lovely creation to a brunch with friends tomorrow. I’m stuck on how to proceed with the filling. I don’t see listed anywhere how much sugar to use in it. Please let me know the missing measurement as soon as possible or a group of sad New Yorkers will be missing out on an amazing pie.

    Thanks tons,

    1. I don’t think you need sugar cuz the dulce de leche is very sweet. Did you use unsweetened or bittersweet chocolate? I’d be curious to know how it turns out.

      1. Thanks for the reply. I decided to continue the recipe before I heard back and guessed 1/2c for the sugar! So I’m relieved to hear it was the right guess.
        I melted dark chocolate morsels for the chocolate.
        I’ll finish it this morning and taste how it turns out this afternoon.
        Thanks again!

  5. This pie is insane….it looks so creamy and mile high…I love that the crust is made with Nilla wafers as I had graham crackers…I know…but I do. So glad the cat came out I would have been pacing and crying because I would’ve been so nervous.

  6. Hi!! Love this!! I have to try, my boy will love combination of banana and coconut!! Mine won’t be as cute as yours, but I hope it will be delicious 😛

    Only one little question, please!! How much cream have you used in the chocolate cream??

  7. Man oh man is right! Glad the cat reappeared, they truly do have a mind of their own (I just got a ragdoll kitten in January and love her to pieces, but there are moments… ;)). And this tart! So good, perfect for the weekend!

  8. Wowwww, this looks ridiculously, dangerously delicious! Everything about this tart is amazing – thanks for sharing the recipe!

  9. Haha, Nikolai just wanted his moment in the blog spotlight! 😛

    These flavors are making little firework explosions of deliciousness in my head…I can almost taste this tart! Amazing, as usual, Tieghan!!

  10. The chocolate… the dulce de leche… the coconut… the bananas… I’m losing track of all the things I love in this (and there are so many more!). You’re a baking genius and lovely photography 🙂

  11. When I first saw the title and mouthwatering photos, I assumed it would be a complicated recipe, but it sounds relatively easy! No bake? Score! (And even though I’m severely allergic to cats, I was with you in your concern and feel so much better knowing he came out of the wall.) Have a great weekend!

  12. Love this pie!!! Wish I could just dip in! Awesome that you used fresh silk pie filling for this. Even better!