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.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article