Coconut caramel banoffee pots
Crunchy biscuit, sliced banana and a thick coconut caramel, layered in glasses.
- Time30 mins plus chilling
- LevelEasy
- Costabout £0.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Crush the biscuits in a bag with a rolling pin. Mix with the melted dairy free spread. Press into the bottom of six glasses and chill.
- 2
Tip the coconut milk, brown sugar and golden syrup into a small pan. Boil gently, stirring often, for 20 minutes until thick, dark and sticky.
20 min - 3
Stir in the vanilla and leave to cool for 20 minutes. It will thicken more as it cools.
20 min - 4
Toss the banana slices in the lemon juice so they stay pale.
- 5
Layer the banana and caramel over the biscuit bases.
- 6
Whip the chilled coconut cream with a whisk for 2 minutes until fluffy. Spoon on top and finish with the grated chocolate.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.