Contributing Monkie Vanessa Sherwood
Published on September 19, 2011
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
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.
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.
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.