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Banana Coconut Cream Pie

Vegan and Gluten Free Banana Coconut Cream Pie Recipe

 

Crust Ingredients:

  • 2 Cups Medjool Pitted Dates

  • 1/2 Cup Gluten Free Oats

  • 1/2 Cup Hemp Seeds

  • 1 Cup Pumpkin Seeds

  • 1/4 Cup Coconut Syrup

Filling Ingredients:

  • 3 Bananas

  • 350 G Medium Firm Sprouted Tofu

  • 2 Tbsp Green Banana Flour

  • 1/3 Cup Coconut Sugar

  • 1 1/2 Cup Coconut Flakes

  • 2 Tbsp Coconut Mylk

  • 2 Tsp Vanilla

  • 1 Tsp Cinnamon

Coconut Cream Ingredients:

  • 1 Cup So Delicious Coconut Whip (Or you can make your own with coconut cream, coconut sugar, and vanilla)

  • 1/2 Cup Coconut Flakes

  • Zest of 1/4 Lemon

Crust Directions:

  1. Soak dates overnight to soften

  2. Blend dates in a food processor until creamy

  3. Add in all other ingredients and blend

  4. Press crust mixture firmly into a greased circular cake pan.

  5. Cover and refrigerate for two hours.

Filling Directions:

  1. Blend all ingredients in a food processor

  2. Pour into a mason jar or container, cover, and refrigerate for two hours.

Coconut Cream Directions:

  1. Whip all ingredients together in a mixing bowl

  2. Refrigerate until filling and crust are ready.

Pie Directions:

  1. Take crust out of the refrigerator.

  2. Pour filling on top of the crust.

  3. Smoothen the filling with a spatula.

  4. Freeze until the mixture sets (this should take about 2 hours)

  5. Remove the pie from the pan.

  6. Top with coconut whip.

  7. Freeze for 20 minutes.

  8. Serve.