Recipe by @lubapavia

Ingredients

• 400 grams coconut condensed milk
• 15 vegan digestive biscuits
• 70 g melted dairy-free butter
• 400 grams coconut condensed milk
• 3 bananas, sliced
• 300 ml Loco dairy-free thickened cream
• shaved chocolate, for serving

Method

1. Preheat oven to 200C. Pour condensed milk into a baking dish and cover with aluminium foil. Place onto the tray filled halfway through with hot water. Place in the oven and cook for 75 minutes, adding more hot water as you go to make sure it reaches halfway.
2. Remove the tray from the oven stir and let dulce de leche to cool down.
3. Line the bottom of a 22xm springform cake tin with parchment paper. Place biscuits and melted butter into a food processor. Pulse until the mixture resembles crumbs. Transfer the crumbs to the prepared cake tin and press the crumbs into the bottom and up the sides of the tin. Bake the crust for 5 minutes at 180C.
4. Pour dulce de leche over the crust and spread into one even layer. Cover and refrigerate for 4 hours or overnight until set.
5. Before serving, beat the thickened cream until you have soft peaks. Remove the pie from the fridge. Place banana slices on top of the dulce de leche in a single layer. Spoon the whipped cream on top and sprinkle over shaved chocolate.
6. Slice and enjoy!