Coconut, banana & passion fruit cream pie
Creating desserts without dairy should not compromise on taste, as Country Range development chef Paul Dickson shows with this light but indulgent sweet treat! This retro, American inspired dessert uses Country Range Coconut Milk to create the dairy-free thick and creamy filling for the crumbly homemade pie crust. “The Country...
Step 1To 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.
Step 2Press the mix into a fluted tart mold.
Step 3Place the coconut milk tins in the fridge for 10 mins. Open the 2 tins and separate the solids from the liquid.
Step 4Place the solids in a bowl and put in the fridge and place the liquids in a pan and bring to the boil.
Step 5Mix 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.
Step 6Once cold whisk the mix until it has the consistency of a soft gel.
Step 7In a separate bowl whisk the coconut solid until it looks like whipped cream.
Step 8Combine the whipped coconut and gel and fill the tart case then chill for 1 hour.
Step 9Top with slices of banana and passion fruit and serve with a dusting of coconut flakes.
- Pastry Case
- 25 g Country Range Oat Flakes
- 25 g Country Range Coconut (Dried)
- 75 g Country Range Cheesecake Crumb Base
- 2 tbsp coconut sugar
- 25 g coconut oil
- 2 x 400 ml Country Range Coconut Milk (Solid)
- 2 x 400 ml Country Range Coconut Milk (Liquid)
- 1 tbsp Country Range Cornflour
- 2 tbsp Country Range Maple & Agave syrup
- 4 whole passion fruits
- 3 bananas
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