These Healthy Salted Banoffee Pots take a little bit of effort but they are well worth it! As a healthier version of the classic Banoffee Pie, this recipe is a revelation for healthy foodies and perfect for entertaining!

Serves 4



For the ‘toffee’

200ml coconut cream

50g coconut sugar

Pinch of sea salt

For the base

30g desiccated coconut

30g pecans

1 Medjool date, pitted

1 teaspoon coconut oil


For the topping

125ml coconut cream, chilled

2 bananas, sliced

20g good-quality dark

chocolate, minimum

70 per cent cocoa solids, grated



First make the toffee. Pour the coconut cream and sugar into a small saucepan and place over a medium heat.

Bring up to a boil and simmer for 6–8 minutes, stirring frequently, until thickened. Stir in the salt

and set aside to cool.


When the toffee has cooled to room temperature, transfer it to a bowl, cover with cling film and refrigerate for at least 2 hours. It can be made up to a week in advance.


For the base, place all the ingredients in a food-processor and blitz until fairly smooth and sticky. Divide the mixture amongst four glasses or ramekins and leave to set in the fridge for an hour.


For the topping, whip the coconut cream with an electric whisk until thickened. Then scoop a spoonful of the toffee onto each base and spread it out a little to reach the edges. Scatter over the banana slices, dollop some coconut cream on each one, and sprinkle over the chocolate. Serve immediately!


This Healthy Salted Banoffee Pots recipe was extracted from The Goodness Of Coconut, written by Emily Jonzen. For more recipes like this, click here!