Ingredients
-
For the crust:
-
2 cups rolled oats (not instant)
-
1/2 cup unsweetened shredded coconut flakes
-
1 tsp vanilla extract
-
P pinch of sea salt or Himalayan pink salt
-
Optional: 1 tbsp maple syrup for sweeter taste
-
For the filling:
-
1 can full-fat coconut milk (BPA-free) - refrigerate overnight to thicken
-
3 ripe mangoes (about 2 cups cubed), preferably organic and seasonal
-
Juice of half a lime
-
1 tsp vanilla extract
-
Pinch of sea salt
Directions
Sub-Title: A Sweet and Savory Gluten-Free, Oil-Free, Raw, Vegan, Kid-Friendly Twist on the Thai Classic!
Description: This vegan mango sticky rice-inspired coconut cream pie is a perfect blend of sweet and savory, making it a refreshing and satisfying dessert for all occasions. It’s gluten-free, oil-free, raw, vegan, kid-friendly, and Whole Foods plant-based, while still being quick and easy to prepare. Serve chilled for maximum enjoyment!
Ingredients:
For the crust:
2 cups rolled oats (not instant)
1/2 cup unsweetened shredded coconut flakes
1 tsp vanilla extract
P pinch of sea salt or Himalayan pink salt
Optional: 1 tbsp maple syrup for sweeter taste
For the filling:
1 can full-fat coconut milk (BPA-free) – refrigerate overnight to thicken
3 ripe mangoes (about 2 cups cubed), preferably organic and seasonal
Juice of half a lime
1 tsp vanilla extract
Pinch of sea salt
Instructions:
Crust:
1. Preheat the oven to 350°F (180°C). Line a 9-inch (23cm) pie plate with parchment paper.
2. In a food processor, process the oats and shredded coconut until they resemble fine breadcrumbs. Add the remaining ingredients and pulse until well combined.
3. Press the mixture into the bottom and up the sides of the prepared pie plate. Use wet fingers to help pack it down if needed.
4. Bake for 10 minutes, then set aside to cool completely.
Fillling:
5. While the crust is baking, combine the mango cubes, coconut milk, juice from half a lime, vanilla extract, and a pinch of sea salt in a high-powered blender. Blend until smooth and creamy.
6. Pour the filling over the partially baked crust and spread evenly using a spoon or a spatula.
7. Place the pie plate back in the freezer for at least 3 hours or overnight to firm up the filling.
Assembly:
8. Just before serving, remove the pie from the freezer and garnish with fresh mango slices, toasted coconut flakes, and a drizzle of coconut yogurt (optional).
Serving:
9. Enjoy your Mango Sticky Rice-Inspired Coconut Cream Pie chilled, either as is or accompanied by a scoop of your favorite non-dairy ice cream.
Difficulty: Easy
Servings: 8-10 pieces
Note: This recipe makes a large pie, so feel free to halve or quarter it if desired. You can also use different variations of fruit, such as peaches, nectarines, or berries, depending on what’s in season.
Steps
|
1
Done
|
Preheat the oven to 350°F (180°C). Line a 9-inch (23cm) pie plate with parchment paper. |
|
2
Done
|
In a food processor, process the oats and shredded coconut until they resemble fine breadcrumbs. Add the remaining ingredients and pulse until well combined. |
|
3
Done
|
Press the mixture into the bottom and up the sides of the prepared pie plate. Use wet fingers to help pack it down if needed. |
|
4
Done
|
Bake for 10 minutes, then set aside to cool completely. |
|
5
Done
|
While the crust is baking, combine the mango cubes, coconut milk, juice from half a lime, vanilla extract, and a pinch of sea salt in a high-powered blender. Blend until smooth and creamy. |
|
6
Done
|
Pour the filling over the partially baked crust and spread evenly using a spoon or a spatula. |
|
7
Done
|
Place the pie plate back in the freezer for at least 3 hours or overnight to firm up the filling. |
|
8
Done
|
Just before serving, remove the pie from the freezer and garnish with fresh mango slices, toasted coconut flakes, and a drizzle of coconut yogurt (optional). |
|
9
Done
|
Enjoy your Mango Sticky Rice-Inspired Coconut Cream Pie chilled, either as is or accompanied by a scoop of your favorite non-dairy ice cream. |
