Ingredients
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the crust :
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1 cup gluten -free oats (you can use rolled oats if you don't have gluten intolerance)
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cup unsweetened shredded coconut flakes
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cup maple syrup (or substitute with agave nectar or honey)
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teaspoon salt
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the filling :
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1 (15-ounce) can full-fat coconut milk (do not use light coconut milk)
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cup frozen or fresh pineapple chunks
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cup frozen or fresh mango chunks
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cup frozen or fresh passion fruit pulp
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cup cornstarch
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cup water
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teaspoon vanilla extract
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the topping :
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1 (14-ounce) can sweetened condensed milk (non-dairy version available)
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cup toasted coconut flakes (unsweetened will also work)
Directions
Subtitle: A creamy, refreshing, and fruity dessert perfect for any occasion!
Description: This tropical delight combines the sweetness of pineapple, mango, and coconut with the tanginess of passion fruit to create a truly exotic experience. With just a few simple ingredients, you can transport your taste buds to a serene island paradise without ever leaving home!
Ingredients:
For the crust:
1 cup gluten-free oats (you can use rolled oats if you don’t have gluten intolerance)
½ cup unsweetened shredded coconut flakes
¼ cup maple syrup (or substitute with agave nectar or honey)
¼ teaspoon salt
For the filling:
1 (15-ounce) can full-fat coconut milk (do not use light coconut milk)
¾ cup frozen or fresh pineapple chunks
¾ cup frozen or fresh mango chunks
½ cup frozen or fresh passion fruit pulp
¼ cup cornstarch
⅓ cup water
¼ teaspoon vanilla extract
For the topping:
1 (14-ounce) can sweetened condensed milk (non-dairy version available)
¼ cup toasted coconut flakes (unsweetened will also work)
Instructions:
Prepare the crust:
1. Preheat your oven to 350°F.
2. In a food processor, combine all the ingredients for the crust until well combined and forms a dough-like consistency. If the mixture seems too dry, add more dates or a tablespoon of water.
3. Press the dough evenly into a 9×9-inch baking dish lined with parchment paper, making sure there are no air pockets. Bake for 10 minutes or until golden brown. Remove from the oven and set aside.
Make the filling:
4. While the crust is baking, prepare the filling by mixing together the coconut milk, pineapple, mango, passion fruit, cornstarch, water, and vanilla extract in a blender on high speed until smooth. Set aside.
Assemble the pie:
5. Once the crust has cooled slightly, pour the filling over the hot crust. Use a spoon to spread it out evenly.
Bake the pie:
6. Place the pie back into the oven at 350°F and bake for about 30-35 minutes or until the center is set. The edges should be lightly browned.
Prepare the topping:
7. Meanwhile, prepare the topping by combining the sweetened condensed milk and toasted coconut flakes in a small bowl. Mix well.
Serve and enjoy:
8. Allow the pie to cool completely before adding the topping. Spoon the topping evenly over the pie and serve cold.
Difficulty level: Easy
Servings: 8-10 slices
Note: For a vegan version, use a non-dairy whipped cream instead of the toasted coconut topping. You can also substitute the canned coconut milk with homemade coconut milk by soaking dried coconut flesh in hot water and straining the solids.
Steps
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1
Done
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Preheat your oven to 350°F. |
|
2
Done
|
In a food processor, combine all the ingredients for the crust until well combined and forms a dough-like consistency. If the mixture seems too dry, add more dates or a tablespoon of water. |
|
3
Done
|
Press the dough evenly into a 9x9-inch baking dish lined with parchment paper, making sure there are no air pockets. Bake for 10 minutes or until golden brown. Remove from the oven and set aside. Make the filling: |
|
4
Done
|
While the crust is baking, prepare the filling by mixing together the coconut milk, pineapple, mango, passion fruit, cornstarch, water, and vanilla extract in a blender on high speed until smooth. Set aside. Assemble the pie: |
|
5
Done
|
Once the crust has cooled slightly, pour the filling over the hot crust. Use a spoon to spread it out evenly. Bake the pie: |
|
6
Done
|
Place the pie back into the oven at 350°F and bake for about 30-35 minutes or until the center is set. The edges should be lightly browned. Prepare the topping: |
|
7
Done
|
Meanwhile, prepare the topping by combining the sweetened condensed milk and toasted coconut flakes in a small bowl. Mix well. Serve and enjoy: |
|
8
Done
|
Allow the pie to cool completely before adding the topping. Spoon the topping evenly over the pie and serve cold. Difficulty level: Easy Servings: 8-10 slices Note: For a vegan version, use a non-dairy whipped cream instead of the toasted coconut topping. You can also substitute the canned coconut milk with homemade coconut milk by soaking dried coconut flesh in hot water and straining the solids. |
