Put the coconut whipping cream in the fridge overnight, or in the freezer for 5 hours.
In a large bowl, crush the digestive biscuits with the end of a rolling pin to make crumbs.
In a small bowl, melt the dairy free spread. You can do this in the microwave or over a pan of hot water.
Add the dairy free spread to the biscuit crumbs and mix well to combine.
Press the biscuit mixture into the base of your dishes and set aside.
Pour the condensed coconut milk into a small saucepan and bring to a fast boil. Boil for 5 minutes, stirring continuously, then remove from the heat.
Allow the caramelised coconut milk to cool slightly then pour onto the biscuit base. Place in the fridge and chill for 2-3 hours.
Whip the cream, vanilla extract and maple syrup in a large bowl with an electric hand mixer for 3 minutes, according to the instructions on the tin. This can be done in advance and stored in the fridge.
When you are ready to serve, top the pie with sliced bananas, whipped coconut cream and grated chocolate.