Directions
Subtitle: Gluten-Free, Sugar-Free, Oil-Free, Soy-Free, Grain-Free, Raw, High-Protein, Low-Carb, Kid-Friendly
Description: This delectable coconut cream pie is a fusion of exotic flavors and textures, crafted to tantalize your taste buds without compromising your vegan lifestyle. It’s gluten-free, sugar-free, oil-free, soy-free, grain-free, raw, high-protein, low-carb, and kid-friendly – making it a perfect dessert option for any occasion!
Ingredients (Serves 8):
For the Crust:
– 1 cup whole rolled oats
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon maple syrup
– 1/4 teaspoon sea salt
For the Filling:
– 1 can full-fat coconut milk (about 14 ounces)
– 1 ripe banana, sliced
– 1/2 cup unsweetened desiccated coconut
– 1 tablespoon arrowroot powder
– 1 teaspoon vanilla extract
Instructions:
1. Prepare the crust: In a food processor, combine the oats, coconut, maple syrup, and salt until well combined and forms a crumbly mixture. Press the mixture evenly into a 9-inch pie plate, and bake at 350°F for 10 minutes. Remove from heat and let cool completely on a wire rack.
2. Prepare the filling: In a blender, purée the coconut milk, bananas, and 1 tablespoon water until smooth. Stir in the desiccated coconut, arrowroot powder, and vanilla extract. Pour the filling over the prepared crust and spread evenly. Cover loosely with plastic wrap and freeze for at least 4 hours or overnight.
3. Make the whipped cream: In a chilled bowl, whip the remaining 1/2 cup of coconut milk with a hand mixer until stiff peaks form. Add the 2 tablespoons of maple syrup and continue whipping until incorporated. Spread the whipped cream evenly on top of the frozen filling.
4. Garnish and serve: Before serving, sprinkle the freshly grated nutmeg on top of the whipped cream. Slice and enjoy immediately or store in the freezer for up to one month.
Difficulty Level: Easy
Total Time Needed: Prep + Chill Time = 4 Hours
Note: For best results, use a very ripe banana as it will yield a smoother consistency in the filling.
Steps
|
1
Done
|
Prepare the crust: In a food processor, combine the oats, coconut, maple syrup, and salt until well combined and forms a crumbly mixture. Press the mixture evenly into a 9-inch pie plate, and bake at 350°F for 10 minutes. Remove from heat and let cool completely on a wire rack. |
|
2
Done
|
Prepare the filling: In a blender, purée the coconut milk, bananas, and 1 tablespoon water until smooth. Stir in the desiccated coconut, arrowroot powder, and vanilla extract. Pour the filling over the prepared crust and spread evenly. Cover loosely with plastic wrap and freeze for at least 4 hours or overnight. |
|
3
Done
|
Make the whipped cream: In a chilled bowl, whip the remaining 1/2 cup of coconut milk with a hand mixer until stiff peaks form. Add the 2 tablespoons of maple syrup and continue whipping until incorporated. Spread the whipped cream evenly on top of the frozen filling. |
|
4
Done
|
Garnish and serve: Before serving, sprinkle the freshly grated nutmeg on top of the whipped cream. Slice and enjoy immediately or store in the freezer for up to one month. Difficulty Level: Easy Total Time Needed: Prep + Chill Time = 4 Hours Note: For best results, use a very ripe banana as it will yield a smoother consistency in the filling. |
