Prepare the dulce de leche first. Mix the sugar and salt and coconut milk in a pot on medium to high heat. Let the mixture boil and reduce down to form a sticky consistency. Continue to cook for at least 30 minutes while occasionally stirring.
While dulce de leche is cooking, prepare the pie base. Run the biscoff biscuits in a food processor to crush them up and stir in the melted coconut oil to form your pie base.
Brush a coat of coconut oil into your springform pan and set the pie base in the pan. Leave in the fridge for 20 minutes.
After the pie base is done resting in the fridge, pour the dulce de leche into your pie. The dulce de leche should not fill up more than half way into the pie to leave room for the bananas.
Place the bananas on top of the dulce de leche in the pie. If you have excess bananas that covers the surface of the pie, you can place bananas on top of each other. Then leave the pie to rest in the fridge for a few hours or overnight.
When you are about to serve the pie, prepare the coconut whipped cream. Use only the solidified part of the coconut milk (you can save the liquid part of the coconut milk for a smoothie or another recipe). Using a mixer, whip the coconut milk and slowly put the sugar in the whipped cream. Whip until coconut milk becomes a cream consistency.
Place whipped cream on top of the pie with chocolate shavings and crumbled biscoff on top of the pie. Serve!
