Coconut and Banana Salted Caramel Cream Pie by Treacle in Edinburgh

A decadent and creamy dessert which is vegan friendly and gluten free.

Styled after Asian culture and cuisine, Treacle in Edinburgh, is a vibrant cocktail bar with a menu that allows everyone to dine together irrespective of diet. They have a large selection of scrumptious vegan and gluten free dishes, as well as meat options for those of us that eat everything.

The perfect midweek treat on Broughton St, to enjoy a casual dinner with friends.

Ingredients: Makes 8” cake

4 bananas (sliced on the angle)

Base 500g medium oatmeal

300g desiccated coconut (toasted)

150g gluten free ginger nut biscuits (crumbled)

2 tbsp. spoons coconut oil

Caramel

2 tbsp. spoons coconut oil

150g demerara sugar

1 tin coconut milk Good pinch of salt

Filling

3 tins coconut milk (water drained off)

100g of crushed dried banana chips

50g desiccated coconut (toasted)

1 tbsp. spoon caster sugar

1 vanilla pod (seeds removed)

Method:

1. For the base, place oatmeal and coconut oil in a round bottomed bowl and rub in with the tips of finger to make a crumble. Add desiccated coconut and ginger nut crumb, rub further until all crumb and oil is incorporated.

2. Place in your choice of serving dish, press and work in firmly to form a base and side.

3. Refrigerate until required 4. For the salted caramel, in a heavy bottomed pan, soften the coconut oil and sugar on a low to medium heat. Stir at intervals to avoid burning.

5. Once a caramel has formed, add salt and coconut milk. Keep on the heat and continue to stir so that all caramel and milk have formed a smooth sauce. Leave to cool on side 6. For the filling, open and drain the water from the coconut milk.

7. In a round bottomed bowl, whisk the white of the coconut milk. Add vanilla and sugar. It will thin before thickening again slightly. This doesn’t take long. Finish by adding the banana chips and coconut. Place in refrigerator to firm up slightly.

8. To build the cake, remove base from refrigerator. Split caramel in half and stir through the sliced banana. Spoon onto base. Either with a spoon or a piping bag, place filling on top.

9. Finish with a drizzle of the remaining caramel and serve

In association with Taste Communications.

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