I have a coconut cream pie recipe to share with you!
But this pie isn’t your average pie. It’s an energy-boosting pie without processed sugar, flour or butter. It’s bursting with coconut (literally). It’s got coconut oil, shredded coconut, coconut flakes, coconut meat, coconut milk, coconut sugar. See, all the coconut. Oh, and banana!
If you love coconut and are in the mood for a wholesome pie, I highly recommend trying this recipe. It’s delicious. And if you need an excuse to whip up a pie, I’ve got your covered: 1) It’s Friday 2) Today is the last day of National Pie Month 3) March 14 is Pi Day.
Like I said, this pie is packed with energy boosting ingredients — which means it’s by no means a low calorie pie. That said, the ingredients are natural and good for you! And it’s vegan, grain-free, gluten-free and nut free. Make it for Pi Day or save the recipe and make it for Easter or Passover!
1 cup fresh coconut meat from young coconut (about 1 to 2 coconuts depending on thickness of meat)
1/4 cup coconut milk (I used light coconut milk)
1/3 cup coconut sugar
1 Tablespoon vanilla extract
1/4 cup coconut oil
3 Tablespoons white ground chia seeds
Pinch sea salt
1/2 cup shredded coconut, divided
To Make the Crust:
Combine all crust ingredients in a food processor and until well combined and crust starts to stick together. Press into 6-inch fluted pie pan (with removable bottom). Refrigerate or freeze while you make the filling.
To Make the Filling:
Mash up bananas in a large bowl and set aside. In blender, blend coconut meat and coconut milk until smooth. Add a little fresh coconut water if the blades won’t spin easily. Add coconut sugar, vanilla, coconut oil, chia seeds and salt. Blend until incorporated.
Pour into bowl with bananas, add 1/4 cup shredded coconut and gently fold until just mixed.
Pour evenly into the crust. Top with remaining 1/4 cup shredded coconut and refrigerate 4-8 hours or until set. You can also let it set in the freezer.
Serving Size:1 slice
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