Ingredients
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For the crust:
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1 cup gluten-free rolled oats (not instant)
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1/2 cup unsweetened shredded coconut flakes
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1/4 cup maple syrup or agave nectar
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1 tablespoon melted coconut oil
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1 teaspoon vanilla extract
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Pinch of salt
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For the filling:
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2 cans full-fat coconut milk (do not use lite!)
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2 ripe bananas (about 1 small), sliced
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2 tablespoons arrowroot powder or cornstarch
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1/4 cup unsweetened cocoa powder
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1 scoop vanilla protein powder (optional)
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1 teaspoon pure almond extract
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1/2 teaspoon sea salt
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1 pinch of black pepper
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For the topping:
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2 cans full-fat coconut milk (do not use lite!)
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2 cups unsweetened desiccated coconut
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1/2 cup granulated sweetener of choice (such as coconut sugar, maple syrup, honey, etc.)
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1 teaspoon vanilla extract
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Optional serving:
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Fresh berries (blueberries, raspberries, strawberries, etc.), for garnish
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Difficulty: Easy
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Nutrition Facts per serving (based on 8 servings):
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Calories: 240kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 5mg | Fiber: 3g
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Note: You will need a food processor or blender to prepare the filling and topping.
Directions
Subtitle: A creamy, dreamy coconut custard pie topped with whipped coconut cream and fresh berries – perfect for any occasion!
Description: This vegan version of the classic American dessert is made with a nutty base, rich and creamy filling, and topped off with fluffy coconut whipped cream. It’s gluten-free, high protein, and refined sugar-free, making it a guilt-free indulgence!
Ingredients:
For the crust:
1 cup gluten-free rolled oats (not instant)
1/2 cup unsweetened shredded coconut flakes
1/4 cup maple syrup or agave nectar
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
Pinch of salt
For the filling:
2 cans full-fat coconut milk (do not use lite!)
2 ripe bananas (about 1 small), sliced
2 tablespoons arrowroot powder or cornstarch
1/4 cup unsweetened cocoa powder
1 scoop vanilla protein powder (optional)
1 teaspoon pure almond extract
1/2 teaspoon sea salt
1 pinch of black pepper
For the topping:
2 cans full-fat coconut milk (do not use lite!)
2 cups unsweetened desiccated coconut
1/2 cup granulated sweetener of choice (such as coconut sugar, maple syrup, honey, etc.)
1 teaspoon vanilla extract
Optional serving:
Fresh berries (blueberries, raspberries, strawberries, etc.), for garnish
Difficulty: Easy
Nutrition Facts per serving (based on 8 servings):
Calories: 240kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 5mg | Fiber: 3g
Note: You will need a food processor or blender to prepare the filling and topping.
Instructions:
1. Prepare the crust: In a food processor or blender, combine the oats, shredded coconut, maple syrup, coconut oil, vanilla, and salt until well combined and crumbly. Transfer to a bowl and press into the bottom of a 9-inch pie dish. Place in the freezer while you prepare the filling.
2. Make the filling: Add all the filling ingredients to a high-speed blender (such as Vitamix or Blendtec) and process until smooth and creamy. Pour the mixture over the prepared crust and place back in the freezer uncovered for at least 2 hours.
3. Whip up the topping: Combine the remaining two cans of coconut milk, desiccated coconut, sweetener, and vanilla in a high-speed blender and process until thick and creamy. Taste and adjust sweetness if desired. Set aside.
4. Assemble the pie: Remove the pie from the freezer and spread the coconut whipped cream evenly over the top. Garnish with fresh berries, if using. Cover and return to the freezer for another 2-4 hours or until firm.
5. Serve chilled: When ready to serve, remove the pie from the freezer and let sit at room temperature for about 10 minutes before slicing. Enjoy your delicious coconut cream pie à la mode!
Steps
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1
Done
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Prepare the crust: In a food processor or blender, combine the oats, shredded coconut, maple syrup, coconut oil, vanilla, and salt until well combined and crumbly. Transfer to a bowl and press into the bottom of a 9-inch pie dish. Place in the freezer while you prepare the filling. |
|
2
Done
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Make the filling: Add all the filling ingredients to a high-speed blender (such as Vitamix or Blendtec) and process until smooth and creamy. Pour the mixture over the prepared crust and place back in the freezer uncovered for at least 2 hours. |
|
3
Done
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Whip up the topping: Combine the remaining two cans of coconut milk, desiccated coconut, sweetener, and vanilla in a high-speed blender and process until thick and creamy. Taste and adjust sweetness if desired. Set aside. |
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4
Done
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Assemble the pie: Remove the pie from the freezer and spread the coconut whipped cream evenly over the top. Garnish with fresh berries, if using. Cover and return to the freezer for another 2-4 hours or until firm. |
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5
Done
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Serve chilled: When ready to serve, remove the pie from the freezer and let sit at room temperature for about 10 minutes before slicing. Enjoy your delicious coconut cream pie à la mode! |
