No·bake banana coconut pie

A healthy twist on dessert that's utterly indulgent.

  • 30 mins preparation
  • Serves 8
  • Print
There's no baking required for this creamy banana and coconut dessert that's full of nutritious nuts, oats and fruit for a healthier treat you'll love.


  • 1 cup (160g) brazil nuts
  • 180 grams fresh dates, pitted
  • ½ cup (45g) traditional rolled oats
  • ½ cup (40g) shredded coconut
  • 3 teaspoons powdered gelatine
  • ¼ cup (60ml) boiling water
  • 3 cups (840g) greek-style yoghurt, at room temperature
  • ¼ cup (55g) firmly packed light brown sugar
  • ¼ cup (20g) fine desiccated coconut
  • 2 teaspoons finely grated lime rind
  • 2 medium bananas (400g), sliced
  • 1 tablespoon lime juice
  • 2 tablespoons passionfruit pulp
  • ¼ cup (10g) flaked coconut, toasted


  • 1
    Lightly grease a 23cm (9¼-inch) round, 3cm (1¼-inch) deep, fluted flan tin with a removable base.
  • 2
    Process brazil nuts, dates, oats and shredded coconut until mixture forms a coarse paste. Press mixture evenly over base and side of tin.
  • 3
    Sprinkle gelatine over the just boiled water; whisk to dissolve, making sure there no lumps. Stir into yoghurt with sugar, desiccated coconut and rind. Pour mixture into pie shell. Cover; refrigerate for 4 hours or until set.
  • 4
    Gently toss banana slices in lime juice. Serve tart topped with banana, passionfruit and flaked coconut.

More From Women's Weekly Food