Coconut, banana & passion fruit cream pie

Method

• 1

  Step 1

  To make the base, toast the oats in a dry pan or in the oven until golden and place into a bowl. Add the cheesecake base, coconut sugar and melted coconut oil to the toasted coconut and mix together.
• 2

  Step 2

  Press the mix into a fluted tart mold.
• 3

  Step 3

  Place the coconut milk tins in the fridge for 10 mins. Open the 2 tins and separate the solids from the liquid.
• 4

  Step 4

  Place the solids in a bowl and put in the fridge and place the liquids in a pan and bring to the boil.
• 5

  Step 5

  Mix the corn flour with a little water to form a thick liquid and whisk into the coconut milk in the pan. Over a low heat whisk continuously until it becomes thick. Add the maple syrup and chill in the fridge.
• 6

  Step 6

  Once cold whisk the mix until it has the consistency of a soft gel.
• 7

  Step 7

  In a separate bowl whisk the coconut solid until it looks like whipped cream.
• 8

  Step 8

  Combine the whipped coconut and gel and fill the tart case then chill for 1 hour.
• 9

  Step 9

  Top with slices of banana and passion fruit and serve with a dusting of coconut flakes.