Ingredients
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the Crust :
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2 ripe bananas (about 1 cup mashed)
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teaspoon salt
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1 tablespoon cornstarch
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cup rolled oats
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cup shredded unsweetened coconut
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cup chopped walnuts or pecans (optional)
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the Whipped Topping:
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1 can (14oz) full-fat coconut milk (do not use low-fat or light version!)
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cup granulated sugar
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2 tablespoons maple syrup (or agave nectar if you prefer)
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2 teaspoons vanilla extract
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of sea salt (optional)
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the Filling :
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1 small pineapple , cored and diced
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1 medium -large papaya, peeled and cubed
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cup fresh mango, diced
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cup frozen sweet corn kernels
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cup sweetened flaked coconut
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cup chopped fresh cilantro leaves
Directions
Subtitle: A refreshing and creamy tropical fruit salad topped with a luscious vegan coconut whipped cream pie crust. This easy-to-make dessert is gluten-free, grain-free, high in protein, and perfect for any occasion!
Ingredients:
For the Crust:
2 ripe bananas (about 1 cup mashed)
¼ teaspoon salt
1 tablespoon cornstarch
½ cup rolled oats
¼ cup shredded unsweetened coconut
½ cup chopped walnuts or pecans (optional)
For the Whipped Topping:
1 can (14oz) full-fat coconut milk (do not use low-fat or light version!)
⅓ cup granulated sugar
2 tablespoons maple syrup (or agave nectar if you prefer)
2 teaspoons vanilla extract
Pinch of sea salt (optional)
For the Filling:
1 small pineapple, cored and diced
1 medium-large papaya, peeled and cubed
½ cup fresh mango, diced
¼ cup frozen sweet corn kernels
⅓ cup sweetened flaked coconut
¼ cup chopped fresh cilantro leaves
Instructions:
Crust:
Preheat your oven to 350°F (175°C). Line a 9-inch (23cm) pie plate with parchment paper, leaving overhang on all sides. In a large bowl, combine mashed bananas, salt, cornstarch, and ⅔ cup oats. Mix until well combined. Add the remaining ⅜ cup oats, shredded coconut, and chopped nuts (if using), stirring gently to combine.
Press the mixture evenly into the bottom and up the side of the prepared pie plate. Bake for 10 minutes, remove from the oven, and set aside. Reduce the heat to 325°F (165°C) while preparing the filling.
Whipped Topping:
Place the can of coconut milk in the refrigerator for at least 1 hour before making the whipped cream. When ready, open the can and carefully scoop out the solidified cream into a large mixing bowl. Discard the liquid water at the bottom of the can.
Add the granulated sugar, maple syrup, vanilla extract, and optional pinch of sea salt. Using an electric mixer on medium speed, beat the coconut cream until soft peaks form. Increase the speed to high and continue beating until stiff peaks form, about 5-7 minutes. Set aside.
Fill the baked crust with the prepared whipped topping, smoothing the top with a spatula. Cover and place the pie plate back in the refrigerator for at least 2 hours, or until firm.
Filling:
Combine the diced pineapple, papaya, mango, and frozen sweet corn in a large bowl. Toss together with the sweetened flaked coconut, chopped cilantro, and a pinch of sea salt. Gently fold in the drained and rinsed thawed edamame beans (you can also substitute for another type of bean like chickpea or black-eyed peas). Set aside.
To Serve:
Remove the pie from the fridge and let sit at room temperature for 30 minutes. Scoop the delicious tropical fruit salad onto a serving platter and surround the pie. Enjoy immediately!
Note: The pie will keep covered and refrigerated for up to 3 days. The fruit salad can be stored separately in an airtight container in the refrigerator for up to 2 days.
