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Coconut Banana Cream Pie Parfaits!! Oh my gosh, SO GOOD. Made with a buttery Ritz cracker and sweet coconut “crust”, layered with fresh bananas, homemade coconut pudding, and a dollop of whipped cream too. Finish each parfait with plenty of chocolate shavings for a truly delicious dessert. These parfaits are a simple, easy, and sweet treat that’s delicious any time of year. Especially during the spring and summer days ahead, when you’re looking for a yummy chilled dessert.

side angled photo of Coconut Banana Cream Pie Parfaits with spoons on table and 4 parfaits in photo

I know that everyone is excited for Friday, the weekend, and hopefully some serious chill time, but first some pie time!

Or more specifically, pie parfaits, which feel fun and springy to me, so I’m very into them! And there’s even some chocolate too. Very fitting for a Friday, don’t you think?

It’s been a long week over here with lots of snow falling (please no more!). I cooked many recipes, had a lot of failed recipes (yes, I promise it does happen and this week it happened A LOT). I had some fun conference calls, some long conference calls, recorded a podcast, and made my flaky honey brioche bread on IG stories.

Oh, and I also made us some coconut banana cream pie…in a cute little glass to make it a parfait!

bananas

Something about this time before and after Easter always, always, makes me think about coconut based desserts. I’m going to be honest, today’s post was 100% supposed to be a coconut layer cake. But after one too many failed attempts, I gave up and made coconut banana cream pies instead. And you know what?

I am happy about it. The older (and hopefully wiser) I get, the more I realize that what they say is true, everything happens for a reason. If I didn’t fail miserably at my coconut cake, I would have never made these delicious (and easy) coconut parfaits.

These are better than cake….

I mean, you know, at least right now anyway…

And you know what else? If I don’t make it to Florida, then I wasn’t meant to go. If do make it, great, but if I don’t something else will come around. It’s all about the way you look things, right. Positivity is not my strongest trait, but I’m working on it. And there is something else coming up…a giant, all 18 of us, family trip to Costa Rica in July. And I am going!

close up overhead photo of of Coconut Banana Cream Pie Parfaits

Anyway, back to these parfaits. For someone who really loves bananas, you’d think I’d surely have a classic banana pie on the site, but I don’t. I’ve made variations, but never a true banana cream pie. This is the closest I’ve come, and it’s still not “classic”.

But, you know me. I try to put my own twist on most recipes, and well, I think these parfaits are pretty darn delicious.

And much easier than cake. Just saying.

close up side angled photo of Coconut Banana Cream Pie Parfaits

First, make the coconut pudding. Honestly, this is so easy to do. You just need coconut milk, sugar, eggs, vanilla, and a pinch of salt. Simple, simple, but so coconutty, creamy, and DELISH.

The coconut pudding is layered with a buttery toasted coconut “crust” that’s a million times better than your average graham cracker crust. For whatever reason, I’m not a huge fan of the graham cracker crust. But I love this buttery coconut “crust” instead. It’s sweet and super coconutty, which I find pairs so well with the combo of creamy coconut pudding and bananas.

Once you have the pudding and crust together, just layer it up with fresh bananas, and whipped cream. It’s just like a banana cream pie, but with the addition of coconut, and layered in cute glasses instead of a single pie crust.

I also like to finish each glass off with a very generous amount of chocolate shavings. Perfect dessert for Easter, but really, this dessert is great anytime. Every bite is full of creamy coconut pudding, crunchy toasted coconut “crust”, sweet bananas, and even a touch of chocolate too.

As perfect as it gets!

Coconut Banana Cream Pie Parfaits with bite taken out of parfaits

If you make these coconut banana-cream pie parfaits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Coconut Banana Cream Pie Parfaits.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 20 minutes
chill time 1 hour
Total Time 1 hour 35 minutes
Servings: 8
Calories Per Serving: 1606 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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Ingredients

US Customary - Metric

Instructions

  • 1. To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes.  Remove from the heat. Stir in the vanilla and butter. Transfer to a bowl, cover with plastic wrap and let cool completely until set, about 20-30 minutes..
    2. To make the crust. Preheat the oven to 350 degrees F. In a small bowl, mix together the cracker crumbs, coconut, melted butter, and 1 tablespoon honey. Spread the mix out on a baking sheet and transfer to the oven. Bake 10 minutes, until light golden and toasted. Remove and let cool. 
    3. To make the cream. Whip the cream together until stiff peaks form. Fold in the 2 tablespoons honey.
    4. Assemble. In the bottom of 6-8 glass jars or cups, layer the crust, bananas, pudding, and about 1 tablespoon whipped cream. Repeat the layer 1 more time. Chill 30 minutes or up to 1 day. Serve topped with shaved chocolate. 
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horizontal photo of Coconut Banana Cream Pie Parfaits with 2 parfaits in photo

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Comments

    1. I am so glad you enjoyed this Michele! Thank you for making it! I hope you had a wonderful Easter! xTieghan

      Reply

  2. 5 stars
    Another fantastic recipe!! Made this for dessert for Easter…a HUGE hit!! Thank you, Tieghan for cranking out another great dessert!!

    Reply

    1. HI! Use a room temperature chocolate bar and a vegetable peeler! This is what I do! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. I like using unsweetened coconut, but please use your preferred variety. Both will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  6. Hi! I would like to make this in advance for a party coming up. I need to make them Thursday and the party isn’t until Saturday afternoon. Do you think the crust will hold up or get soggy? Thanks!

    Reply

    1. HI there! I think the crust should hold up just fine! It might be just slightly soggy, but I think still great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  8. This sounds delicious! Do you have any tips for making it ahead of time? Would the whipped cream hold up if made a day in advance?

    Reply

    1. HI! You can make the parfaits up to 1 day ahead. The whipped cream holds up really well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. This looks great! I’ve been hoarding super ripe bananas in my freezer lately, so this will be a good use for some. Also, Costa Rica is AMAZING. Where in the country are you going? We spent 2 weeks there on our honeymoon and I’m always dreaming of going back.

    Reply

  10. The dessert looks fantastic. Cannot wait to try,it. My question is with the chocolate. Please, what kind…dark or milk, unsweetened, semi-sweet? Thanks! happy Easter!

    Reply

    1. HI! I love using dark chocolate, but I recommend using a chocolate you love. It’s to your taste as the chocolate is only used for topping. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. Hi Tieghan!
    /will you be telling what podcast you did and when it airs? I first discovered your site when you were on the Food Blogger Pro podcast and have followed you ever since.

    Reply

    1. HI there! I like to use a semi-sweet or dark chocolate. I love Lindt chocolate bars, Chocolove Chocolate Bars, and Green & Black’s Organic Dark Chocolate. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  13. Hi There
    Just found your blog this week and I have been hooked. I totally love your stories and how your mind wonders to totally random stuff. Just to say, you may work hard but make it seem like there is no more fun than just creating new recipes. And you have totally inspired me to start cooking again. I sort of stopped for for a year, now I cannot wait to start gain. Thank you so much for your energy, it comes across in the word. So from a person who has stop dreaming, know you have ignited that spark in me again. Thank you so much… sorry for being so long winded.

    Reply

  14. I don’t care for any kind of crust except in a cobbler. I used to eat the filling but now I just make it crustless. HA! My favorite dessert is a coconut cake with 7 minute frosting with fresh or frozen coconut. YUMMY!!

    Reply

  15. I live in the uk and have difficulty getting shredded coconut. Is the same as our dedicated coconut? If not should I buy a fresh coconut and hand grate?

    Reply

    1. Hi Helen! dedicated coconut will work perfectly! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply