Banana and Coconut Pie

This Banana and Coconut pie is easy to put together. The roasted banana, coconut and pastis (aniseed flavor liquor) are a wonderfully delicious combination. And this dessert has no added sugar!


  • 9 oz (250g) sheet of puff pastry
  • 3 firm bananas, peeled and cut into 1/4 inch (5mm) slices
  • juice of 1/2 lemon
  • 1/2 teaspoons finely grated lemon rind
  • 3 tablespoons pastis
  • 2 tablespoons of desiccated coconut
  • 2 oz (50g) finely chopped dates


Preheat the oven to 400°F.

Put the bananas into a bowl with the lemon rind and juice, pastis, dates and coconut. Mix gently, then let the mixture rest for 5 minutes.

Line a baking sheet with baking parchment. Roll the puff pastry into a square and lay in on the baking sheet.

Spread the banana slices evenly over the bottom of the puff pastry, leaving about 1/2 inch (1.5cm) clear around the edge and keeping back some of the banana marinade to use later.
Transfer the pie to the oven and bake for 20 minutes. Brush the remaining marinade over the bananas and bake for another 10 minutes, or until the pastry is golden brown and crisp and the bananas are lightly caramelized.