Healthy Banana Coconut Cream Pie

Healthy Banana Coconut Cream Pie is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 10 servings. This side dish has 403 calories, 8g of protein, and 35g of fat per serving. For $1.5 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 265 foodies and cooks. This recipe from My Whole Food Life requires full fat coconut milk, blanched almond flour, cinnamon, and maple syrup. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a solid spoonacular score of 45%. If you like this recipe, take a look at these similar recipes: Healthy Banana Cream Pie Milkshake, Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, and Coconut/Banana Cream Pie.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350. In a food processor , combine the almond flour, coconut oil, maple syrup and flax egg. Pulse until a dough forms. Transfer dough to a greased pie plate and press out crust. Bake for 10 minutes.In a medium saute pan , on low heat, add the bananas, maple syrup, coconut oil, vanilla extract and cinnamon. Saute for a minute and then cover and let the mixture simmer for another minute.Once the bananas look cooked down a bit, remove from heat and set aside.Once the pie crust is done, transfer the banana mixture into it and place in the fridge while you make the coconut cream.Open the 2 cans of coconut milk and scoop out the fatty white part. Place it in a mixing bowl with the other coconut cream ingredients. You can reserve the remaining water for smoothies.Using the whipping attachment on your mixer, whip into a cream. This may take several minutes on various speeds.Once a cream has formed, scoop it on top of the pie and spread out.Garnish the top with more sliced bananas and place in the fridge to set. About 1 hour.

 

Step by step:

1. Preheat oven to 35

2. In a

3. food processor

4. , combine the almond flour, coconut oil, maple syrup and flax egg. Pulse until a dough forms.

5. Transfer dough to a greased

6. pie plate

7. and press out crust.

8. Bake for 10 minutes.In a medium

9. saute pan

10. , on low heat, add the bananas, maple syrup, coconut oil, vanilla extract and cinnamon.

11. Saute for a minute and then cover and let the mixture simmer for another minute.Once the bananas look cooked down a bit, remove from heat and set aside.Once the pie crust is done, transfer the banana mixture into it and place in the fridge while you make the coconut cream.Open the 2 cans of coconut milk and scoop out the fatty white part.

12. Place it in a mixing bowl with the other coconut cream ingredients. You can reserve the remaining water for smoothies.Using the whipping attachment on your mixer, whip into a cream. This may take several minutes on various speeds.Once a cream has formed, scoop it on top of the pie and spread out.

13. Garnish the top with more sliced bananas and place in the fridge to set. About 1 hour.

Nutrition Information:

covered percent of daily need