Elevate your dessert table with this Banana Coconut Cream Pie—a divine fusion of wholesome ingredients, creamy filling, and heavenly toppings. Indulge in this empowering delight that creates the perfect balance between nourishing flavors and irresistible sweetness.
Crust:
3/4 cup GF oats, finely ground
2 tbsp arrowroot starch
3/4 cup almond and cashew mix, finely crushed
Pinch of salt
4 tbsp coconut oil
1 tbsp date syrup or maple syrup (adjust to taste)
1 flax egg (1 tbsp flaxseed + 3 tbsp water)
Filling:
2 tbsp arrowroot starch or tapioca starch
1/3 cup coconut sugar
1 1/2 cups coconut milk
1 tsp vanilla extract
Topping:
1 sliced banana
Coconut whip (either store-bought or homemade)
Directions:
Preheat the oven to 375°F (190°C) to bake the crust.
In a food processor or blender, combine the dry crust ingredients. Add the wet ingredients and pulse until the dough comes together. Press the dough into a pan, poke holes with a fork, and bake for 15 minutes.
While the crust is baking, prepare the filling. In a small saucepan over medium heat, whisk together the dry ingredients. Slowly pour in the coconut milk while continuing to whisk, ensuring no clumps form.
Once the mixture reaches a gentle boil, reduce the heat and cook for a few more minutes until it thickens to a jello-like consistency. When a spatula is run through the center of the pan, it should leave a visible line.
Set the filling aside to cool, then refrigerate until thickened and cooled (approximately 3 hours).
Assemble the pie by spreading the filling evenly over the crust. Top with the coconut whip and decorate with sliced bananas and your preferred garnishes.
Et voila! Indulge in the delightful flavors of this crowd-pleasing banana Cream Pie.