Banana Coconut Cream Pie
This one exceeded my expectations. Considering the minimal ingredients and that it is pretty much a raw dessert, I expected it to taste okay, or, good, but omg it is so dang delicious. It tastes like a cross between banana cream pie and coconut cream pie and can be made paleo if necessary! Hope you enjoy.
Ingredients:
1 C almond or hazelnut flour
2 C nuts of choice (I used pecans)
2 T maple syrup
2-3 ripe bananas
*optional: honey & cinnamon
1 tub of @sodelicious CocoWhip (can sub cool whip, though this will take the coconut flavor away, or 1 can of coconut cream)
How to get your banana coconut cream on:
First put the flour & nuts into your food processor and process until finely ground together
Add the maple syrup and pulse until sticky; press this mixture into the bottom of a parchment lined 8x8 pan (could use a 8" round cake pan too!)
You have two options for this next step: caramelize your bananas or leave them raw. To caramelize, heat a skillet over medium heat with oil (I used coconut) and add slices from 2 bananas to the skillet. Drizzle the bananas with honey and cinnamon while in the pan if desired, and flip the bananas after 2-3 minutes
Place the bananas atop the nut crust in an even layer
If you are using coconut cream, make sure you are either using a can of straight coconut cream, or if you are taking the cream from a can of coconut milk, make sure you refrigerated overnight to allow for separation. Place the cold coconut cream in a bowl and beat for 2-3 minutes until fluffy. You could add 1 T of maple syrup if you do not find it sweet enough on its own!
Spread your homemade coconut whip or your store bought whip on top of the bananas and place in the fridge overnight. Garnish with banana slices and crushed nuts!
(^caramelizing the bananas)
xo, Celiac Sweetie