Unhelpful Recipes: Banana Coconut Cream (Dairy-Free-Gluten-Free-No-Sugar-Added-But-Somehow-Still-Delicious) Pie

Oh yes, my friends, it’s true. Even though food allergies keep me from enjoying some of summer’s most delicious treats, I have found a way to truly have my pie, and eat it, too. This treat, which I like to serve semi-frozen, is cold and creamy and definitely satisfies a dessert craving.

And the best part? It’s a snap. It’s literally EASY AS PIE.

banana coconut cream pieIngredients

  • one sleeve of graham crackers (gluten free or style of your choosing)
  • a few spoonfuls of coconut oil
  • 2-3 bananas
  • one can of coconut milk, refrigerated for 24 hours
  • vanilla extract
  • 1-2 cups of shredded coconut

Unhelpful Instructions

Using a food processor or a hammer, crumble one sleeve of graham crackers. If they’ve become a fine dust, you’ve gone too far.

crumbleIn a mixing bowl, stir together the graham cracker crumbs and a few spoonfuls of coconut oil. Pinch it between your fingers and if it holds it’s shape, that should be enough.

coco crustPress your crumble mixture into a pie plate.

go bananasSlice up your bananas and layer them into the pie crust.

whippedCrack open your chilled (for 24 hours at least, trust me on this one) can of coconut milk and scoop out the top, solidified cream. You can reserve the water for something else. Smoothies? Watering your plants? Throwing at your mean neighbour? Whatever you need.

If you’re looking for added sweetness, here’s a good place to toss in some icing sugar. Because it’s your life and you can do what you want.

Whisk up the cream until it’s a nice, smooth whipped consistency. Stir in a splash of the vanilla for added flavour. Spread over top of pie.

toastySpread your coconut shavings on a baking sheet and toast under the broiler until brown and crispy. Then, sprinkle them generously atop your pie.

Side note: using sweetened coconut is another place to add some of the good stuff if you’re not going sugar-free.

Place the pie in the freezer to set. Maybe for a few hours or so.

slice and enjoyAbout 20 minutes before serving, remove the pie from the freezer to thaw just enough so that it’s slice-able. Cut yourself a ginormous piece and enjoy the cold, ice-creamy fruits of your labour.

A note on coconut milk:

I have tried every brand of coconut milk I can get my hands on and sometimes have noticed huge discrepancies in texture, consistency, and creaminess between brands. I discovered that nearly every brand, organic or otherwise, adds guar gum to the coconut. Personally, I’ve found that (for some reason unbeknownst to me) the coconut cream with the guar gum additive doesn’t set up as nicely. Interestingly, the brand pictured above Aroy-D, was the only non-guar gum brand that my local grocery store carries and is also the least expensive (by 50 cents to a dollar)! Weird.

Krista

3 thoughts on “Unhelpful Recipes: Banana Coconut Cream (Dairy-Free-Gluten-Free-No-Sugar-Added-But-Somehow-Still-Delicious) Pie

  1. I am going to try this. I am going to make it in a very stealthy way and spring it on my family.

    I will lie by omission about all the “free” details. OH YES I WILL!

    Then I will report back and let you know what happened. 😀

    Evil, eh?

    Kindness is a very slippery slope. Sometimes you gotta be cruel to be kind. 😛

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s