Barbecue Banoffee Pie

Serves 4, generously

When you think vegan banoffee pie can't get any better, use this method to cook the bananas and toffee sauce on the barbecue, so they soak up the smoky flavours and gently caramelise.

• 1 x 400ml (14fl oz) can full-fat coconut milk

• 150g (5oz) vegan butter

• 200g (7oz) vegan digestive biscuits

(graham crackers)

• 3 bananas, peeled and sliced lengthways • 1 tbsp flaked (slivered) almonds

• 6 tbsp maple syrup

• 2 rounded tbsp soft light brown sugar

• Pinch grated nutmeg

• 1 square dark chocolate (ensure dairyfree), grated

1 Place your can of coconut milk into the fridge overnight. This will separate the coconut cream from the milk, ready for whipping later on in the process.

2 Line an 18cm (7in) square baking tin with baking parchment (this doesn't need to be a barbecue-safe tin).

3 Melt the vegan butter over a low heat in a pan on the hob.

4 Place the digestive biscuits into a clean food-safe bag and break them into a rough crumb with your hands or a rolling pin.

5 Remove the pan of melted butter from the hob and stir in the biscuit crumbs until combined. Press the mixture into the base of the lined tin and refrigerate for an hour.

6 Ensure that BBQ cooking temperature is at medium heat.

7 Arrange two pieces of foil large enough to securely wrap the bananas. Place the halved bananas into the centre of one piece of foil, then top with the almonds, maple syrup, brown sugar and nutmeg. Scrunch the foil in to make a parcel and securely wrap with the other piece of foil.

8 Place the foil parcel onto the hot grill and cook for 15-20 minutes. Remove the parcel from the grill and carefully open from the top — the bananas should be very soft and the syrup bubbling.

9 Remove the cooled pie base from the fridge and spoon over the bananas and syrup. Return the tin to the fridge for at least 1 hour until fully cooled.

10 Remove the chilled can of coconut milk from the fridge and open. Spoon out the solidified coconut cream into a bowl (save the clear coconut milk to add to a curry or serve over fruit). Use an electric whisk or stand mixer to whip the cream for 5 minutes until light and smooth. Remove the tin from the fridge and spoon over the coconut cream just before serving. Scatter with grated chocolate.

Recipe from Vegan BBQ by Katy Beskow (Quadrille, £16.99). Photography by Luke Albert.