Begin by first preheating your oven to 350 degrees Fahrenheit. Next, throw all of the crust ingredients, excluding the coconut oil, into a food processor and process for about 30 seconds before slowly streaming in the coconut oil. Once a big, doughy ball forms, you can stop the processor.

Oil a 9-inch pie pan with some good ole’ coconut oil, and then spread the crust along it as evenly as you possibly can. Stick this in the oven for about 10 minutes, or until slightly browned (be sure you do not leave it too long, as it will begin to crack. I do not know this from personal experience). While this cooks, you can go ahead and make the caramel toffee.

Blend all the caramel ingredients in a high speed blender until it is smooth, thick, and creamy. Nom.

Once the pie crust is done, remove from the oven and allow it to cool for half an hour. Once cool, pour in the caramel toffee, and then layer (as evenly as possible) the sliced banana “coins”. Don’t forget to leave a little bit of banana for topping, unless you don’t care about how it looks. In which case, do as you please, please.

Remove the coconut milk from the fridge and open up the can. The top should be completely solidified. Remove the solid part of the coconut milk (full fat, baby!) and place in a bowl along with the remaining whipped cream ingredients. Whisk until fully incorporated and stiff peaks begin to form.