GreenChefs | Raw Banana Coconut Cream Pie
Contributing Monkie Vanessa Sherwood
Topics of Interest dessert, raw, recipe, Vanessa Sherwood, Vegan
Published on March 4, 2009
Section All / Recipes, GreenChef Videos, GreenChefs Videos / Food Show, Recipes / Desserts, Recipes / Raw
Comments 6
Raw Banana Coconut Cream Pie (raw, vegan)
Recipe by GreenChef Vanessa Sherwood
GreenChef Vanessa Sherwood makes us the Ultimate Thai inspired Completely Organic and Raw Banana Coconut Cream Pie that is actually good for you!
Serves 8 people
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For the Crust: ½ Cup Macadamia Nuts ½ Cup Shredded Dry Coconut Pinch of Salt 1 tsp Coconut Oil 2 TB Agave Nectar |
How To Prepare The Crust
Step 1 Blend first 5 ingredients in a food processor.
Step 2 Add more agave if needed to make crust sticky.
Step 3 Line pie pan with saran wrap and press crust on top.
Step 4 Place in freezer while making the filling.
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For the Filling: 2 Cup Young Coconut Meat ½ Cup Virgin Coconut Oil 2 to 4 TB Agave Nectar (to taste) Coconut Water (if needed) 1 TB Lime Juice ¼ tsp Salt ½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean) 1 to 2 bananas, sliced in 1/2″ slices |
How To Prepare The Filling
Step 1 Blend the rest of the ingredients, except banana slices, in a blender until smooth.
Step 1 Make sure there is enough liquid to have the ingredients swirling in a vortex.
Step 1 Add coconut water, if needed.
Step 1 Take crust out from freezer and place sliced bananas on top of crust.
Step 1 Pour filling on top of bananas.
Step 1 Place in freezer for 3-4 hours to set.
Topping
Vanessa adds a coconut cream topping by running the meat of a mature coconut through a heavy juicer. The “juice” will have the consistency similar to whipped cream. Spread cream on top of pie filling before placing pie in the freezer.
Hi
How many coconuts did you use? I noticed the topping looks very dense, what type of juicer could a person substitute if we don’t have a greenstar juicer? I can’t wait to try this recipe!!
Linda-
Coconuts vary in how much ‘meat’ they have in them, but you’ll probably need around 6 to get 2 cups of coconut meat. That’s just a guess though. The topping is very dense because it is juiced mature coconut which has a completely different texture. Once the juice is chilled, it sort of resembles a dense whippped cream. You can try any juicer, but it’s at your own risk! It may or may not work, I haven’t tried with anything other than a Greenstar because that is what I have. You could also eliminate this topping and the cake will be just as awesome!
[...] そうそう、今、一番作ってみたいケーキはこれ！動画は↓。 手に入りにくい材料をメインに使うので着手出来ないでいるけれど いつか必ず、作ってみたいです。 でも、自分たちだけで食べるにはもったいない感じですねー。 [...]
Which green star filter do you use to juice the ripe coconut. Fine mesh, medium mesh, or homogenizing blank? Also, with the ripe coconut do you have to take off the brown before you juice the pulp?
A Greenstar juicer….
What type of “heavy juicer” is being used?