Banana-Coconut Cream Pie

(Makes one 9-inch pie)
Gluten-Free - Vegan

Have you tried coconut milk yet? It’s creamy rich and a great alternative to cow’s milk for those who can’t have dairy. You can get it in a carton, like almond milk, or you can buy it in a can (you can usually find it in a larger grocery store in the baking section, but if not, then an Asian supermarket will have them).

One of the greatest benefits of coconut milk is that it is rich in lauric acid, a fatty acid that is found in breast milk. Lauric acid has many germ-fighting, anti-fungal and anti-viral properties that can combat illnesses. Lauric acid may also reduce cholesterol levels, which lower the risk of heart disease and stroke. Very few foods are rich in lauric acid, so coconut milk is considered a superfood in my books!

Coconut milk is perfect as the base ingredient for this banana cream pie recipe. The pie crust has an almond base and it goes great with the coconut banana filling. If you haven’t made a homemade crust before, I suggest giving this one a try – it’s not that hard to make and it’s much healthier than the store bought ones, which have unhealthy trans fat.

Banana-Coconut Cream Pie Recipe by TheDessertAngel.com

Yield
 2 Servings

Prep Time
15-20 minutes

Cook Time
  30 mins

Ingredients

For Crust:

    • 1 1/2 cups almond flour (ground almonds)
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon baking soda
    • 1/4 cup olive or coconut oil, liquefied
    • 1 tablespoon water
    • Pinch of stevia or 1 tbsp honey (optional)

For Filling:

    • 3/4 – 1 cup homemade coconut whipped cream*
    • 1 banana, ripe and mashed
    • A few pinches of stevia (to taste) or 1 tbsp honey (optional)

*To make coconut whipped cream, put 1 can of full fat coconut milk (only canned coconut milk will work for this recipe, not carton) in the fridge for several hours/overnight; then carefully scoop out the top layer of thickened coconut cream. Whip the cream with a mixer (or I used a whisk), then measure to use in the recipe.

Topping:

  • 1 banana, sliced

Instructions

    1. Preheat oven to 350F
    2. In a large bowl, whisk together almond flour, baking soda, salt, cinnamon
    3. Add oil and water, and stevia/honey if using and continue to combine with a spoon
    4. Scoop the dough out onto a cutting board and knead the dough with your hands until well combined
    5. Press the crust dough into a 9 inch tart/pie pan, covering the bottom and sides completely
    6. Put the tart/pie pan on a baking sheet and bake for 15 minutes, until slightly browned
    7. Remove from oven and let cool completely (you can place in the fridge/freezer for 15 minutes for faster cooling)
    8. Meanwhile, in a medium bowl, mash banana with a masher
    9. Add whipped cream to the bowl and gently fold together with the banana; add in stevia/honey if using
    10. Spoon the banana cream filling into the cooled pie crust
    11. Chill the pie in the fridge/freezer
    12. Top with another sliced banana before serving

Nutritional Info

This easy recipe makes 2 delicious servings of banana-coconut pie and each serving has:

292
Calories

1.2 g
Proteins

18 g
Quality Carbs

1.4 g
Fiber

25.4 g
Healthy Fats

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